Ingredients: |
Ingredients: YOUR CHOICE OF VEGETABLES IN THE AMOUNT YOU WANT. TOTAL TO MAKE UP A POTFULL. GENERALLY, I USE 1 CAN OR A LARGE HANDFUL OF THE VEGETABLE.
Dried vegetables - i.e. tim jook (dried bean curd bars), won yee (fungus), mok yee (wood ears, fungus), gum jum (lily flower), fun see (bean thread), dried mushrooms, rolled soy sticks.
Canned mushrooms, braised bamboo shoots, baby corn.
Fresh vegetables: Chinese peas, bok choy, napa, parsley.
FOR COOKING:
1/4 - 1/2 C liquid oil;
3-4 C chicken broth;
salt & soy to season;
1 tsp of sugar.
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Directions: |
Directions: PREPARE DRIED VEGETABLES; soak in individual bowls till soft; remove stems & hard ends.
PREPARE FRESH VEGETABLES: wash & cut up.
PREPARE CANNED VEGETABLES; drain.
COOKING; This is the easy part!
Heat oil in a large pot. Add the prepared dried vegetables & stir fry. Season with a little soy sauce, salt & sugar. Pour in chicken broth, enough to cover the vegetables. Cover & bring to boil, simmer for 15 minutes. Check soup level-to 1 inch over the vegetables. Then add canned and fresh vegetables & fun see (not parsley). Cover & simmer for 10-15 minutes. (fun see should be just soft). Pour into vegetable bowl & garnish with parsley. |
Personal
Notes: |
Personal
Notes: The 3rd phase, could be done any time later by adding more broth & cooking the fun see, fresh and canned vegetables (ie. when doing the rest of dinner). This is only 15 minutes of heating & cooking.
This is usually served at Chinese New Year's dinner. My mother, Florence Wong passed it on to me. I have omitted the preserved bean cake which Tim & Martin have not appreciated. Our neighbor used to brag that she used 20 kinds of vegetables in her jai.
Ingredients:
(1) Dried Lily Flower
(2) Dried Mushrooms
(3) Dried Bean Curd Sticks
(4) Bean Thread
(5) Dried Fungus
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This recipe for Jai - Monks' Food (Vegetarian) is from