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Jai (Monk's Food) Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
4 Tbsp. oil

Seasoning Sauce-
3 1/2 oz. canned red bean curd
5 piece yellow bean curd
1/4 c. oyster sauce
2 Tbsp. shoyu
2 Tbsp. sugar
2 Tbsp. Hoi Sin sauce
2 whole star anise (mashed)
3 cans chicken broth
3 c. water
6 pieces dried scallop
1/4 c. sherry

Dried Ingredients-
12 dried mushrooms
6 dried oysters
4 oz. foo jook
1 oz. black fungus
1 oz. lily flower
3 pieces dried lotus root
8 oz. long rice
1 oz. hairy seaweed

1 can bamboo shoots (sliced)
1 can gingko nuts
1 can water chestnuts
1 package fried tofu (cut up)
1 lb. won bok cabbage (cut up)

Cornstarch Mixture-
1/3 c. cornstarch
1/2 c. water
salt (to taste)

Directions:
Directions:
1. Soak all dried ingredients separately. Parboil. Remove hard ends of mushrooms, fungus, and lily flowers. Cut foo jook and long rice into 2 inch lengths.
2. Combine the bean curds, oyster sauce, shoyu, sugar, Hoi Sin sauce, and star anise. Mash into a paste.
3. Heat oil in a large pot. Stir fry the mashed sauce lightly then add the chicken broth, water, scallops, and sherry.
4. Add all dried ingredients (except long rice & hairy seaweed), bamboo shoots, gingko nuts, water chestnuts, and tofu.
5. Bring to a boil and simmer covered for 1 hour.
6. Stir in long rice, seaweed, and won bok cabbage. Simmer 10 more minutes.
7. Thicken with cornstarch mixture.

 

 

 

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