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Buddhist Vegetarian Stew
(Lo Han Jai)

6 servings

We give thanks to the many beings who helped bring us this food.
                                Zen Mealtime Prayer

  • 1 ounce (about 8) Dried Black
       shiitake mushroom
  • 1/2 cup cloud ear fungus, dried mushrooms
  • 1 Tablespoon vegetable oil
  • 1/2 cup canned bamboo shoots,
       sliced and drained
  • 1 8 oz. can sliced water chestnuts, drained
  • 1 carrot, julienned
  • 3 cups shredded Napa cabbage
  • 3 cups Vegetable Broth
  • 2 ounces bean threads, Cellophane
       or mung vermicelli
  • 1 cup firm tofu, cut in 1/2-inch cubes
  • 16 snow peas, strings removed, julienned
  • 2 cups fresh bean sprouts
  • 3 Tablespoons soy sauce
  • 2 Tablespoons cornstarch, mixed well
       with 4-5 Tbls cold water
  • 1 teaspoon Oriental sesame oil
  • 2 TO 3 cups hot water

Soak shiitake in Hot water for 30 minutes. Soak cloud ear (or wood ear) fungus in Hot water for 10 minutes. Drain and reserve water from both types of mushrooms for later use. Remove and discard shiitake stems, and leave most whole (cut large ones into halves or quarters. Cut cloud ear fungus into small pieces.

In a wok, stir-fry mushrooms, cloud ear fungus, bamboo shoots, water chestnuts, carrot, and cabbage, in oil on high for 4 minutes. Add broth, mushroom water, and bean threads. Reduce heat, cover, and simmer for 5 minutes.

Add tofu, snow peas, bean sprouts, and soy sauce. Cover and simmer for 2 minutes. Stir in cornstarch mixture and continue to cook until sauce thickens. Drizzle with sesame oil and serve

 
Nutrition Facts
Amount Per Serving: Calories 238 - Calories from Fat 64
Percent Total Calories From: Fat 27%, Protein 18%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 1462mg, Total Carbohydrate 33g, Dietary Fiber 3g, Protein 11g, Vitamin A 3641 units, Vitamin C 18 units, Calcium 0 units, Iron 6 units

Bon appetit!

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