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.
