Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: February 13, 1999
Lo Han JaiEach region in China has their own unique interpretations of
"Jai". "Jai" is a combination of vegetables, both fresh and dried, which
are stir fried and then braised to form a grandiose vegetable stew. This
is Hee Hing's recipe for Buddha's Delight
Buddha's Delight
2 oz dried bamboo piths, soak in warm water
for 15 min. rinse, slice 3 oz dried bean curd
stick, soak in warm water for 15 min. rinse, slice
1/4 cup black tree ear fungus, soak in warm water
for 15 min., rinse 2 oz mung bean threads
(long rice), soak in warm water for 15 min., rinse
8 oz fresh tofu, cut into cubes
1/2 cup black mushroom, soak & rinse
1/2 cup straw mushroom
4 cups shredded Chinese cabbage (won bok)
1/2 cup sliced carrots
1/2 cup bamboo shoots
1/2 cup raw peanuts
1 cup vegetable oil
3 Tbs soy sauce
2 Tbs sugar
1 tsp sesame oil
2 cups water
salt to taste
In a wok or skillet, heat vegetable oil over
medium high heat to 375 degrees. Deep fry
tofu for about 5 minutes or until golden.
Remove and drain tofu. Pour off all but 1/4 cup
oil. Heat wok to medium heat. Add
won bok, carrots, bamboo shoots and stir fry
for 1 minute. Add bamboo piths, fried tofu, bean
curd sticks, tree ear fungus, long rice, soy sauce,
sugar. Mix well. Add 3 cups water. Return to
boil, reduce heat to medium low, cover and
simmer for 20 minutes until vegetables are
tender and flavors absorbed.
Season with salt and sesame oil.
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