Buddha's Delight "Jai"

 Growing up this was one of my favorite dishes. It is a dish that is generally eaten on new years day. 

Yield: 4 servings 

Prep Time:  30 minutes

Cook Time: 30  minutes

Ingredients: 
10 large dried black mushrooms (8oz) 

6 pieces of wood ear mushrooms 
6 pieces dried bean curd skins
2 to 3 oz of very thin bean curd thread noodles 
8 oz can of sliced bamboo shots 
1 (1/2 inch) piece of fresh ginger, peeled and thinly sliced
2 garlic cloves, chopped
2 tablespoon of peanut or vegetable oil 
1/3 cup of oyster sauce
1/4 light soy sauce
1/4 Chinese cooking wine
3/4 teaspoon sugar
5 cups of boiling hot water

Directions: 

1) boil the water

2) soak bean curd skin and dried mushrooms in the hot water for at least 30 minutes

3) soak the noodles in cold water for at least 5 minutes until softens, drain

4) boil the wood ear mushrooms for 3 minutes, drain, and cut off stems

5) cut caps off of the dried mushrooms and cut into slices- save a cup of the mushroom water (cautious of any dirt) 

6) cut the bean curd skins into 1 inch pieces

7) add oil to big pan on medium- heat heat

8) toss in ginger and garlic

9) add in all your toppings and noodles 

10) mix soy sauce, cooking wine, sugar, and oyster sauce with a cup of the mushroom broth or regular water in a bowl
11) pour in mixture to pan, reduce heat to low - medium for 15 minutes

Enjoy 

Tips: Toppings is variable. I actually wanted to put in ginkgo nuts but the ones I bought were stale. Some people put lettuce as well. 

Recipe Source