MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: (Hilo) Bak-Bo-Jai (Eight Treasures Vegetable Stir-Fry)
Categories: Chinese, Hawaiian, Vegetables, Holiday, Vegetarian
     Yield: 4 Servings

          Jai

 A traditional New Year vegetable dish is called Jai or Monk's
 Stew. There are no fixed rules for the ingredients used except
 that they be vegetarian in origin.  This version consists of eight
 roots or vegetables. You can follow your own preferences and
 choose the combination of eight different tastes and textures your
 family will enjoy the most.

 Usually a traditional Jai consists of an assortment of some of the
 following; mushrooms, such as straw, oyster, shiitake, tree ear,
 black fungi (also called cloud fungi).  Bamboo shoots or pith,
 lotus seeds, lily buds, water chestnuts, carrot medallions, grass
 noodles, siu choi (mustard cabbage) and other leafy greens, snow
 peas, long rice or mung beans, arrowroot, peanuts (raw), ginko
 nuts, fried tofu, bean curd sticks, and black moss.

 Reconstitute each of the following for at least 15 minutes in
 separate bowls of warm water, then rinse and drain; dried
 mushrooms, dried bean curd sticks, dried bamboo pith, long rice
 and any other dried ingredient you have selected.

 Heat vegetable oil in a wok or skillet over medium-high heat to 375 F.
 Deep-fry fresh tofu squares for 5 minutes or until golden. Remove and
 drain tofu on paper towels. Pour off all but a small amount of oil.

 Reheat wok to medium heat.  Stir-fry each separate ingredient and
 drain on several layers of paper towels.  Arrange each, forming
 pleasing patterns on a large tray.

 Can be served with plain white rice and a dipping sauce consisting of
 soy sauce, sesame oil, brown sugar and a touch of red pepper flakes,
 if desired.

 From: Sonia Martinez, Cuban in Hawaii

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