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Nut Free Chinese New Year Vegetable Stew "Jai" Recipe
Chinese jai recipe is a very important part of Chinese New Year celebrations. Sharon's recipe is nut free and incorporates fresh spring vegetables. This recipes makes 12 hearty servings of about 2 cups each but can easily serve more people as a side dish. If there are ingredients that you like or don't like, feel free to use more or less to suit your preferences. Allow about 4 hours to soak some of the ingredients, the total prep time is about 1 hour.
Prep Time
4 hrs
Cook Time
45 mins
Total Time
4 hrs 45 mins
Servings:
12
servings
Calories:
212 kcal
Cuisine:
Chinese
Ingredients
- 1 cup bean curd sticks dried (1 handful, 2 oz)
- ½ cup lily flower buds dried (0.5 ounce)
- ¼ cup lotus seeds dried (1.3 o5)
- 12 oysters dried (2 oz)
- 12 shiitake mushrooms dried (2 ounces)
- 1 baby corn 14 oz, rinse, canned
- ½ cup red dates dried (2 ounces)
- 2 carrot 3 small, diagonally sliced, large
- 6 oz tofu puffs deep fried
- 12 gluten balls 50 grams, deep fried
- 12 ounces Napa cabbage 1 small or 1/2 medium head, sliced into 1 inch pieces
- 4 mung bean vermicelli dried, bundles
- 8 oz sugar snap peas or snow peas
- 3/4 cup black moss 1 ounce
- 1/2 cup rice wine for rinsing
- 2 tablespoons olive oil or other stir fry oil
- 1 inch ginger peeled and sliced
- 2 cups mushroom soaking water or broth or plain water
- 4 cups broth vegetable or chicken
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce