📝 About This Recipe
Buddha’s Delight, or 'Jai', is a revered vegetarian masterpiece traditionally served on the first day of the Lunar New Year to bring good luck and purification. This complex, umami-rich braise features a tapestry of symbolic ingredients like fat choy for prosperity and lotus root for abundance. Each bite offers a harmonious blend of textures, from the silky bean curd skins to the crunchy wood ear mushrooms, all coated in a deeply savory fermented bean curd sauce.
🥗 Ingredients
Dried Aromatics & Proteins
- 8 pieces Dried Shiitake Mushrooms (soaked in warm water for 2 hours, stems removed, soaking liquid reserved)
- 20 pieces Dried Lily Buds (soaked for 30 minutes, hard ends trimmed and knotted)
- 1/4 cup Dried Wood Ear Mushrooms (soaked until plump, torn into bite-sized pieces)
- 3 sticks Dried Bean Curd Sticks (Fuzhu) (soaked until soft, cut into 2-inch lengths)
- 1 tablespoon Fat Choy (Black Moss) (soaked for 15 minutes and drained)
Fresh Vegetables
- 1 medium Lotus Root (peeled and sliced into 1/4 inch rounds)
- 4 cups Napa Cabbage (cut into 2-inch squares)
- 1 medium Carrot (peeled and sliced into decorative coins)
- 10 pieces Fried Tofu Puffs (halved diagonally)
- 1/2 cup Gingko Nuts (canned or vacuum-packed, rinsed)
- 1 cup Snow Peas (strings removed)
The Braising Sauce
- 2 cubes Red Fermented Bean Curd (mashed with 1 tbsp of its brine)
- 2 tablespoons Vegetarian Oyster Sauce
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Rice Wine
- 1 small piece Rock Sugar (about 1 tablespoon or substitute with granulated sugar)
- 1 teaspoon Sesame Oil
- 3 slices Ginger (peeled)
- 1.5 cups Mushroom Soaking Liquid (strained through a fine mesh to remove grit)
👨🍳 Instructions
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1
Begin by prepping all dried ingredients. Ensure the mushrooms, lily buds, wood ear, and bean curd sticks are fully hydrated. Squeeze out excess water gently from the mushrooms and bean curd sticks.
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2
In a small bowl, mash the red fermented bean curd cubes with the brine, soy sauce, vegetarian oyster sauce, and Shaoxing wine until a smooth paste forms.
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3
Heat 2 tablespoons of neutral oil in a large wok or heavy-bottomed pot over medium heat. Add the ginger slices and stir-fry for 30 seconds until fragrant.
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4
Add the mashed fermented bean curd paste to the wok. Stir-fry for 1 minute to 'wake up' the flavors, being careful not to let it burn.
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5
Add the shiitake mushrooms, lotus root, and carrots. Toss well to coat every piece in the savory red paste.
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6
Pour in the reserved mushroom soaking liquid and add the rock sugar. Bring the mixture to a gentle boil.
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7
Layer in the napa cabbage, wood ear mushrooms, and bean curd sticks. These take longer to absorb the flavors, so they go in first.
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8
Cover the wok with a lid and reduce the heat to low. Simmer for 15 minutes, allowing the vegetables to soften and the sauce to penetrate the porous bean curd.
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9
Gently fold in the fried tofu puffs, gingko nuts, and knotted lily buds. These are more delicate and only need about 5 minutes to heat through and soak up the sauce.
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10
Add the fat choy (black moss) and snow peas. The fat choy will quickly absorb the liquid and separate into fine strands.
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11
Simmer uncovered for another 3-5 minutes. The sauce should reduce slightly to a glossy glaze. If too dry, add a splash of water; if too thin, simmer a minute longer.
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12
Turn off the heat and drizzle with sesame oil for a nutty finish. Remove the ginger slices before serving.
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13
Transfer the Jai to a large decorative platter, ensuring the colorful vegetables and different textures are beautifully displayed.
💡 Chef's Tips
Always strain your mushroom soaking liquid through a coffee filter or fine mesh to avoid any hidden grit. Don't skip the red fermented bean curd; it provides the 'soul' and the distinct pinkish-red hue of the dish. If you can't find fat choy, you can omit it, but it is highly prized during New Year for its name's phonetic similarity to 'striking it rich'. Be gentle when stirring once the tofu puffs and bean curd sticks are added to prevent them from breaking apart. Jai actually tastes even better the next day as the flavors continue to meld, making it a great make-ahead dish.
🍽️ Serving Suggestions
Serve with steaming hot Jasmine rice to soak up the rich, fermented sauce. Pair with a pot of hot Pu-erh or Oolong tea to cleanse the palate between bites. Serve as part of a multi-course Lunar New Year feast alongside a whole steamed fish. Offer a small side dish of chili oil or soy-soaked chilies for those who prefer a spicy kick. Traditional presentation suggests serving in a deep clay pot to keep the dish warm throughout the meal.