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Buddha's Delight

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

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.