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Buddha’s Delight (Jai, Chinese Vegetarian Stew)
OMNIVORE'S COOKBOOK19Ingredients
2Hours
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Ingredients
US|METRIC
7 SERVINGS
- 1 handful lily flowers (dried)
- 10 dried shiitake mushrooms (small)
- 10 gluten (fried, balls, or deep fried tofu cubes)
- 1 handful wood ear mushrooms
- 1 cup fresh mushrooms (sliced, Shiitake or other fresh mushrooms)
- 1/2 carrot (sliced, about half a cup)
- 4 heads baby bok choy (quartered)
- 3 cups napa cabbage (chopped)
- 1/2 cup bamboo shoots (sliced)
- 1 bean thread noodles (bundle)
- 1/2 Tbsp. peanut oil (or vegetable oil)
- 2 Tbsp. green onion (chopped)
- 2 slices ginger
- 3 Tbsp. light soy sauce
- 1 tsp. dark soy sauce (optional)
- 1 tsp. sugar (*see footnote, optional)
- 1/2 tsp. salt
- 1 cup water (re-hydrating, from the lily flower and dried mushrooms, or vegetable stock)
- 1 tsp. sesame oil (optional)
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