This classic Buddhist vegetarian dish called "Jai" is traditionally served during New Years, which represents purity and purification, since no fish, poultry can be killed for food on the first day of New Year's according to Buddhist traditions. Its ingredients will vary from region to region but traditionally there were eighteen ingredients but over the years, the dish has become simplified as it is a fairly complicated dish to execute. All the ingredients for this dish, from dried mushrooms, the ginkgo nuts to the cellophane noodles and dried bean curd sticks all have symbolic meanings---from fertility to wealth for the coming year. The black moss, also known as seaweed hair, which looks like fine black hair and is an important ingredient for this dish as the translation in Cantonese, fat choy, is the same auspicious meaning (prosperity) as the New Year's greeting, Gung Hay Fat Choy.
Ingredients
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-
3 tablespoons canola oil
-
1 tbsp fresh ginger, minced
-
1/2 tsp salt
-
1/2 cup each of julienned lotus root, carrot and bamboo shoot, cut into 2 x 1/2-inch pieces
-
1/4 cup julienned fresh or tinned water chestnuts
-
1/2 cup celery, cut into 2-inch pieces
-
1/3 cup snow peas, cut in 1/2-inch pieces
-
4 baby bok choy, rinsed and cut in half lengthwise
-
4 Chinese black mushrooms, rehydrated in hot water about 15 minutes, or until soft, stems removed and julienned
-
1 small tin straw mushrooms, drained
-
30 dried lily buds (gum tzum), soaked in hot water for about 30 minutes, drained, hard ends removed, cut in half
-
1 3 1/2 oz package cellophane noodles, soaked in warm water until soft and drained
-
2 sticks dried bean curd (foo jook), soaked in hot water for about 30 minutes, drained and julienned, cut into 2-inch pieces
-
1/4 cup packed black moss seaweed (fat choy)
-
3 tablespoons vegetable or low-sodium chicken stock
-
1/2 cup canned ginkgo nuts
For the sauce:
-
1/2 cup vegetable or low sodium chicken stock
-
1 tsp canola oil
-
1/2 tsp sesame oil
-
1 1/2 teaspoons sugar
-
2 teaspoons dark soy sauce
-
1 tsp light soy sauce
-
1 tbsp cornstarch
-
Pinch of freshly ground white pepper
Recipe Method
1. Combine the sauce ingredients in a bowl and
set aside.
2. Heat a
wok over high heat, add
canola oil and
coat the
wok with it using a
spatula. When hot, add the
ginger and
salt and stir briefly. Add the
lotus root and stir for 30 seconds. Add the
carrot, bamboo shoots and stir for one minute. Add the
celery,
snow peas, baby
bok choy and stir for another minute. Add the mushrooms, tiger
lily buds,
cellophane noodles and bean curd, stir to incorporate all the ingredients. Add the 3 Tbsp. Of the stock and stir well and finally toss in the ginkgo nuts and stir well.
3. Let all the vegetables cook together for about 5 minutes, stirring. If needed, add a bit more stock during this period if the mixture dries. Stir in the sauce and mix well.
4. When the sauce thickens and starts to bubble and darken, the dish is done. Transfer to a platter and serve.
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