Buddhist Vegetarian Stew (Lo Han Jai) (recipe repost)

[Guest guest]

this is what i made for dinner tonight...it's such a

great dish. cloud ear (black fungus) is one of my new

favorite ingredients...it has a squeeky, crunchy

texture to it...you can find them at the asian market.

i didn't have the cellophane or mung bean noodles, so

i cooked up some black rice vermicelli seperately and

laddled the stew over the noodles.

 

Buddhist Vegetarian Stew (Lo Han Jai)

 

We give thanks to the many beings who helped bring us

this food. -Zen Mealtime Prayer

 

1 ounce (about 8) Dried Black shiitake mushroom

1/2 cup cloud ear fungus, dried mushrooms

1 tablespoon vegetable oil

1/2 cup canned bamboo shoots, sliced and drained

1 8 oz. can sliced water chestnuts, drained

1 carrot, julienned

3 cups shredded Napa cabbage

3 cups Vegetable Broth

2 ounces bean threads, Cellophane or mung vermicelli

1 cup firm tofu, cut in 1/2-inch cubes

16 snow peas, strings removed, julienned

2 cups fresh bean sprouts

3 tablespoons soy sauce

2 tablespoons cornstarch, mixed well with 4-5 Tbls

cold water

1 teaspoon Oriental sesame oil

2 TO 3 cups hot water

 

Soak shiitake in Hot water for 30 minutes. Soak cloud

ear (or wood ear) fungus in Hot water for 10 minutes.

Drain and reserve water from both types of mushrooms

for later use. Remove and discard shiitake stems, and

leave most whole (cut large ones into halves or

quarters. Cut cloud ear fungus into small pieces.

 

In a wok, stir-fry mushrooms, cloud ear fungus, bamboo

shoots, water chestnuts, carrot, and cabbage, in oil

on high for 4 minutes. Add broth, mushroom water, and

bean threads. Reduce heat, cover, and simmer for 5

minutes.

 

Add tofu, snow peas, bean sprouts, and soy sauce.

Cover and simmer for 2 minutes. Stir in cornstarch

mixture and continue to cook until sauce thickens.

Drizzle with sesame oil and serve.

 

 

 

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