Buddha's Delight (Jai)

Ingredients

Equipment Needed

• •14-inch flat-bottom wok or large deep skillet
• •Fine-mesh sieve for straining mushroom liquid
• •Kitchen scissors for cellophane noodles
• •Large serving platter or wide shallow bowl

Instructions

1. 1

   Soak the dried ingredients

   Place wood ear mushrooms, lily buds, bean curd sticks, and shiitake mushrooms in separate bowls. Cover each with warm water and let soak for 30 minutes. The mushrooms will triple in size and turn silky. The lily buds will soften and release a faintly sweet aroma. Meanwhile, soak cellophane noodles in warm water for 15 minutes until pliable.

   Use warm water, not boiling. Boiling water toughens the proteins in dried ingredients rather than rehydrating them gently.
2. 2

   Prepare the rehydrated ingredients

   Drain all soaked ingredients thoroughly. Trim the hard knots from the lily buds and discard. Remove and discard shiitake stems, then slice the caps into quarters. Cut bean curd sticks into 2-inch lengths. Tear any large wood ear mushrooms into bite-sized pieces. Snip cellophane noodles into manageable lengths with kitchen scissors. Reserve the shiitake soaking liquid: strain it through a fine-mesh sieve to catch any grit. This liquid is pure flavor.

3. 3

   Mix the braising sauce

   In a bowl, combine vegetable broth, light soy sauce, dark soy sauce, vegetarian oyster sauce, Shaoxing wine, sugar, and white pepper. Stir until the sugar dissolves. Taste it. The sauce should be savory with a hint of sweetness. Adjust now rather than later. Add 1/4 cup of your strained shiitake soaking liquid for depth.

4. 4

   Crisp the tofu

   Heat a large wok or 14-inch skillet over high heat until a drop of water evaporates on contact. Add 2 tablespoons vegetable oil and swirl to coat. Add tofu cubes in a single layer. Let them sit undisturbed for 2 minutes until golden on the bottom. You'll hear active sizzling: that's moisture leaving and crust forming. Flip and brown another side. Transfer to a plate. The tofu won't be cooked through, and that's correct. It finishes in the braise.

   Pressing tofu before cubing removes excess moisture and improves browning. Wrap in paper towels, weight with a heavy pan, and wait 15 minutes.
5. 5

   Bloom the aromatics

   Return the wok to high heat and add the remaining tablespoon of oil. When it shimmers, add garlic and ginger. Stir constantly for 30 seconds until fragrant. The kitchen should smell alive with that sharp, warm perfume. Work quickly here. Burnt garlic tastes bitter and ruins everything it touches.

6. 6

   Build layers of vegetables

   Add carrots first since they take longest to cook. Stir-fry for 1 minute. Add napa cabbage and toss until it begins to wilt, about 2 minutes. Now add your rehydrated wood ear mushrooms, shiitakes, lily buds, and bean curd sticks. Toss everything together for another minute. Each addition should hit the hot wok and sizzle. If the wok goes quiet, it's not hot enough.

7. 7

   Braise the vegetables

   Pour in the braising sauce. It will bubble aggressively on contact with the hot wok. Add bamboo shoots, water chestnuts, and ginkgo nuts if using. Bring to a boil, then reduce heat to medium. Cover and simmer for 8 minutes. The cabbage will turn translucent and tender, the flavors will marry, and the sauce will reduce slightly.

8. 8

   Add final ingredients

   Uncover the wok. Add reserved tofu cubes, cellophane noodles, and snow peas. Stir gently to distribute without breaking the tofu. The noodles will absorb sauce and turn glossy. Cook uncovered for 3 minutes until snow peas are crisp-tender and bright green.

9. 9

   Thicken and finish

   Give the cornstarch slurry a stir (it settles quickly) and pour it into the wok while stirring. The sauce will transform from thin to glossy within 30 seconds. Remove from heat immediately. Drizzle with sesame oil and toss once more. The finished dish should glisten, each ingredient coated in a light, clinging sauce.

   If the sauce over-thickens, add a splash of broth and stir. It loosens quickly. Better to under-thicken than create paste.
10. 10

    Serve family-style

    Transfer to a wide serving bowl or platter. Scatter cilantro leaves and sesame seeds over the top. Serve immediately with steamed jasmine rice. Tradition calls for this to be the first dish eaten on Lunar New Year morning, symbolizing purification and an auspicious beginning. Present it with intention.

Chef Tips

• •Visit an Asian market for dried ingredients. They keep indefinitely in your pantry and transform ordinary stir-fries into something special. The investment pays dividends for months.
• •The number of ingredients carries meaning. Traditional Jai contains eight or more components for prosperity. Count your vegetables and adjust if superstition matters to your guests.
• •Vegetarian oyster sauce (often labeled mushroom sauce or vegetarian stir-fry sauce) provides the same umami depth as regular oyster sauce without the shellfish. Lee Kum Kee and other major brands offer versions.
• •Don't skip the dark soy sauce. It contributes color more than salt, giving the dish that rich mahogany appearance that signals proper technique.
• •For stricter Buddhist preparation, omit garlic and ginger. Traditional monastery cooking avoids alliums. Increase the dried mushrooms for compensating depth.
• •Pair with a chilled Gewürztraminer or dry Riesling. The slight sweetness and floral notes complement the earthy mushrooms beautifully.

Advance Preparation

• •Dried ingredients can be soaked up to 24 hours ahead and refrigerated in their soaking liquid. Drain before using and reserve the shiitake liquid.
• •The braising sauce can be mixed 3 days ahead and refrigerated. Bring to room temperature before using.
• •Tofu can be pressed, cubed, and refrigerated overnight. Bring to room temperature for 15 minutes before browning.
• •The entire finished dish improves overnight. Cool completely, refrigerate, and reheat gently in a covered wok or skillet over medium heat, adding a splash of broth if needed. The flavors deepen and the sauce clings more beautifully.
• •For large gatherings, double the recipe and use two woks or cook in batches. Combine in a large baking dish, cover with foil, and keep warm in a 200°F oven for up to 1 hour.

Frequently Asked Questions

Nutrition Information

1 serving (about 350g)