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

Bon appetit!