How to Make Vegetarian Jai (Buddha's Delight)

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often less expensive.

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Portobello mushrooms offer a meaty texture, while button mushrooms are more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, and coconut aminos is a lower-sodium alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats, while canola oil is budget-friendly.

Soak all of the dried ingredients in warm water for 30 minutes or overnight, including lily flowers, Bean Thread noodles, black wood ears, shiitake mushrooms, and dried bean curd sticks.

In a medium bowl, add fermented red bean curd, fermented white bean curd, oyster sauce, sugar, and water, then mix until combined and it looks pinkish.

Heat oil in a large skillet over medium-high heat.

Add the soaked lily flowers, mushrooms, and black fungi to the skillet and stir fry for about 3 minutes.

Add the bean curd sticks, water chestnuts, Ginkgo, and fried bean curds to the skillet and stir fry for another 3 minutes.

Add the noodles and the prepared sauce to the skillet.

Mix everything together and bring it to a simmer.

Let it simmer until the sauce has been soaked up, usually about 5 minutes.

Serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens