Ask Will, Not Grace: Chinese New Year Jai - Hawaii News Now - KGMB and KHNL

Ask Will, Not Grace: Chinese New Year Jai

For this week's "Ask Will, not Grace", we are celebrating the lunar holiday by making a vegetarian stew. Hawaii Freshbox's (@hifreshbox) executive chef Will Chen is here to show us how to make Chinese New Year Jai, also known as Buddhist's Feast. As its name suggests, it was traditionally eaten by Buddhists, but it has now become common for families to eat this on New Year's Day. 

Here is Will's recipe:


1 ea Long Rice, small bundle

.5 oz Dried Black Moss

1 handful Dried Shiitake Mushrooms, sliced

1 handful Dried Wood Ear

2 ea Dried Bean Curd Sticks


Cover each ingredient with water in separate bowls. Let them soak for at least 30 minutes until they soften. Cut the LONG RICE into shorter lengths with kitchen shears and DRIED BEAN CURD STICKS into short 1" segments.

2 tbsps Chinese Rice Wine

4 tbsps Dark Soy Sauce

4 tbsps Vegetarian Oyster Sauce

2 tbsps Sesame Oil

2 tbsps Sugar

Mix together the ingredients to make a sauce. Set aside.

1" Ginger Root, smashed

4 ea Garlic Cloves, peeled

1 ea Carrot, thinly sliced

1 can Bamboo Tips, rinsed and sliced

1 ea Lotus Root, peeled and sliced

1 can Baby Corn, rinsed, sliced

4 oz Snow Pea Pods, sliced

2 tbsps Raw Peanuts

2 ea Deep Fried Tofu (Aburage), sliced

Heat a wok over medium high heat. Add 2 tsps of vegetable oil to the hot wok. Add the GINGER and GARLIC and saute for 1 min until they start to brown.

Add the CARROTS, BAMBOO and LOTUS ROOT to the wok and saute for a couple of minutes. Add the LONG RICE, BLACK MOSS, SHIITAKE, WOOD EAR, BEAN CURD STICKS, BABY CORN, PEANUTS and DEEP FRIED TOFU. Toss around the wok and mix well.

Pour in the SAUCE. Add just enough water to cover the vegetables and bring the wok to boil. Cook for 15-20 mins. Until the liquid is just but all absorbed. Add the snow peas just before serving and cook for a few minutes. 

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