While bean thread noodles are a must, you’re free to use a variety of veggies.
For a different twist, swap out any of the veggies listed here for your other favorites.
Some good options include baby bok choy, broccoli florets and thinly sliced celery.
Photo:Photographer: Jacob Fox, Food Stylist: Sammy Mila, Prop Stylist: Gabriel Greco
Jai is the term for vegetarian, or Buddhist cuisine.
To sik jai or sik sou are the terms that mean to eat vegetarian.
In those days, jai was not the dish that captured my imagination.
Photographer: Jacob Fox, Food Stylist: Sammy Mila, Prop Stylist: Gabriel Greco
As a child, I only wanted the fried, the sweet and the savory.
Jai was like the dish that kids ate to be good.
It is traditional for this dish to be eaten on the first day of the new year.
Photographer: Jacob Fox, Food Stylist: Sammy Mila, Prop Stylist: Gabriel Greco
Its thought that this dish can purifyboth physically and spirituallyafter a festive meal filled with rich and savory meats.
All grown up now, I enjoy this dish on its own terms.
The flavors are bright and delicious, without leaving a sense of heaviness after eating.
Photographer: Jacob Fox, Food Stylist: Sammy Mila, Prop Stylist: Gabriel Greco
Eating this dish symbolically takes me into the new year with a sense of lightness, peace and calm.
Place 13 cup dried wood ear mushrooms in a separate small bowl.
Drain the wood ears and set aside.
Photographer: Jacob Fox, Food Stylist: Sammy Mila, Prop Stylist: Gabriel Greco
Remove the shiitakes from the water and squeeze any excess liquid out of them; reserve the soaking liquid.
Cut the stems off and discard.
Slice the shiitakes into 14-inch strips.
Photographer: Jacob Fox, Food Stylist: Sammy Mila, Prop Stylist: Gabriel Greco
Place 1.8 ounces vermicelli noodles in a medium bowl.
Cover with hot water and let soak for 5 minutes.
Drain the noodles and cut in half.
Photographer: Jacob Fox, Food Stylist: Sammy Mila, Prop Stylist: Gabriel Greco
Set aside until ready to use.
Bring a medium pot of water to a boil.
Add 3 cups cabbage; blanch for 1 minute, until slightly wilted.
Photographer: Jacob Fox, Food Stylist: Sammy Mila, Prop Stylist: Gabriel Greco
Transfer the cabbage to a strainer using tongs; drain and transfer to a large plate.
Drain and transfer to the plate with the cabbage.
Heat 1 tablespoon oil in a large nonstick skillet or wok over medium heat.
Add tofu pieces; cook until golden brown on one side, 5 to 6 minutes.
Add 1 tablespoon oil to the pan.
Flip the tofu; cook until browned on the other side, 5 to 6 minutes.
Transfer the tofu to a paper-towel-lined plate.
Add 2 tablespoons oil to the skillet; heat over medium heat.
Add the cabbage, peas, corn and 14 teaspoon salt; stir to combine.
Move the veggies to the sides of the skillet.
Add the remaining 1 teaspoon oil to the center of the skillet; add the noodles.
Cook, stirring, until the noodles are heated, about 2 minutes.
Add the tofu and the sauce; cook, stirring to combine everything together, for about 30 seconds.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
