Jai

By Chef Larry Chu, Chef Chu’s

Jai is a traditional Buddhist vegetarian dish that’s usually served on the first day of the new year. Black moss seaweed is a big component, because its name, fat choi, sounds like ‘getting rich’.

4 dried bean curd sticks, broken crosswise in half
1 quart oil
2 quarts boiling water
6 cups water or vegetable broth

Vegetables
12 red dates, soaked with seeds removed
1/2 can ( 15 ounces) button mushrooms, drained
24 canned white nuts (gingko nuts), drained
1/2 can winter bamboo shoots, roll-cut
10 to 12 whole fresh or canned water chestnuts, cut in half
12 dried black mushrooms, reconstituted, stems removed and cut in half
12 dried cloud ears, soaked, tough parts removed
1 package (1 ounce) black moss, rinsed well in colander under hot water

Seasonings
1/2 cup soy sauce
2 tablespoons sugar
4 pieces (cakes) red bean curd
2 tablespoons vegetable oil

6 baby bok choy, cut in half lengthwise
1 carrot, peeled, roll-cut

cornstarch paste (optional)

1. Place 2 quarts boiling water in a bowl.

2. To deep-fry, heat 1 quart oil in a wok to 365°F.  Add bean curd sticks in small batches and deep-fry each batch for 1 to 1 1/2 minutes. Remove sticks and immediately plunge them into a bowl of boiling water. Allow sticks to soak for 15 minutes to soften. (Deep-frying bean curd sticks help them hold together better when cooked.) Break or cut sticks into 2-inch lengths.

3. To braise, bring 6 cups water or broth to a boil in a wok or large pot. Add bean curd sticks and all vegetables except black moss. Bring to a boil. Add black moss and seasonings. Stir to break up clump of black moss and bean curd cakes. Cover and simmer for 1 1/2 hours until bamboo shoots become tender. Stir occasionally to break up black moss with chopsticks, and adding a little water if mixture becomes too dry. It should have enough liquid to bubble while braising. Adjust seasonings to your taste.

Chef’s tip: At this point, the mixture can be divided into smaller portions. Add the bok choy and other colorful vegetables to the portion that you want to eat. Dividing the mixture would be suitable for a smaller family or gathering. The remaining mixture will keep well for 3 to 7 days, covered in the refrigerator without the cornstarch thickener added, which causes it to spoil a little faster. When celebrating Chinese New Year, you will reheat this mixture and eat it for many days after the New Year.