Buddha's Delight (Jai, Chinese Vegetarian Stew)

Ingredients

• • 25 g (1/2 cup) dried lily flowers
• • 25 g (8 medium) dried shiitake mushrooms
• • 10 g (2 tablespoons) dried wood ear mushrooms
• • 40 g (1 small bundle) mung bean vermicelli noodles ((yield about 1 cup once rehydrated), or other types of vermicelli noodles)
• • 2 tablespoons light soy sauce
• • 1 tablespoon vegetarian oyster sauce ((or regular oyster sauce))
• • 1 tablespoon dark soy sauce
• • 1 teaspoon sugar
• • 1/4 teaspoon salt
• • 1 cup soaking water from the lily flower and mushroom ((*Footnote 2))
• • 1 teaspoon sesame oil
• • 1 teaspoon cornflour
• • 1 tablespoon water
• • 2 tablespoons peanut oil ((or vegetable oil))
• • 4 spring onions (, chopped)
• • 1 tablespoon minced ginger
• • 1 carrot (, sliced)
• • 10 pieces deep fried tofu puffs (, halved)
• • 4 heads baby bok choy (, quartered)
• • 230 g (4 cups) napa cabbage (, chopped)
• • 1/2 cup bamboo shoots (, sliced)

Preparation Steps