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Beijing Style Jai

Featured in the Honolulu Star-Advertiser on January 19, 2011.



Beijing Style Jai

  • 12 dried black mushrooms
  • 1/2 ounce dried fungus
  • 2 ounces dried lily flower
  • 1/4 cup sesame oil
  • 2 green onions cut into 1-inch pieces
  • 1 can (10 ounces) vegetarian mock abalone (gluten)
  • 1 can (12 1/2 ounces) bran dough
  • 1 package (4 ounces) fried tofu, sliced
  • 1 can (10 ounces) bamboo shoots, drained and sliced
  • 1/2 cup sliced carrot, blanched
  • 1/2 cup Chinese peas
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar


In hot water, separately soak the mushrooms, fungus, and lily flower for 30 minutes; drain. Remove stems from mushrooms; cut caps in half. Clean fungus and lily flowers. In a wok, heat sesame oil; saute green onion. Add the mushrooms, fungus, lily flower, vegetarian abalone, bran dough, tofu, bamboo shoots, carrot, and peas; stir fry for 3 minutes. Season with soy sauce and sugar. Makes 12 servings.

Approximate Nutrient Analysis per serving:
230 calories, 12 g fat, 2 g saturated fat, 0 mg cholesterol, 500 mg sodium, 23 g carbohydrate, 3 g fiber, 3 g sugar, 8 g protein


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