Buddha’s Delight (Jai, Chinese Vegetarian Stew)
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Omnivore's Cookbook · by Maggie Zhu★ 4.9 (15)

Buddha’s Delight (Jai, Chinese Vegetarian Stew)

NUTRITION · PER SERVING65M COOK
CAL 16%·PRO 20%
CARBS 38G49% OF CAL
9G FIBER10G SUGAR19G OTHER
FAT 15G44% OF CAL
2G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful vegetable stew with crispy tofu, vermicelli noodles, and mushrooms braised in a savory, earthy sauce. Substantial enough to serve as a vegetarian centerpiece for special occasions.

mainchinesestir frytofudairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 25 g (1/2 cup) dried lily flowers
  • 25 g (8 medium) dried shiitake mushrooms
  • 10 g (2 tablespoons) dried wood ear mushrooms
  • 40 g (1 small bundle) mung bean vermicelli noodles ((yield about 1 cup once rehydrated), or other types of vermicelli noodles)
  • 2 tablespoons light soy sauce
  • 1 tablespoon vegetarian oyster sauce ((or regular oyster sauce))
  • 1 tablespoon dark soy sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 cup soaking water from the lily flower and mushroom ((*Footnote 2))
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 2 tablespoons peanut oil ((or vegetable oil))
  • 4 green onion (, chopped)
  • 1 tablespoon minced ginger
  • 1 carrot (, sliced)
  • 10 pieces deep fried tofu puffs (, halved)
  • 4 heads baby bok choy (, quartered)
  • 230 g (4 cups) napa cabbage (, chopped)
  • 1/2 cup bamboo shoots (, sliced)
PREP
30M
SODIUM
724MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.