Jai (Monk’s Food)

• 5 dried mushrooms
• 1/4 cup dry lily flowers
• 4 water chestnuts (ma tai)
• 1 cup Chinese cabbage
• 1/4 cup dried fungus
• 1/2 cup black seaweed (fat choy)
• 1/2 small bundle long rice
• 2 cups or more water
• 1 tsp. gourmet powder
• 2 cloves garlic
• 3 tbsp. Chinese bean curd (narm yue)
• 1 tsp. salt
• 3 tbsp. shoyu
• 2 tbsp. sugar

Soak and wash mushrooms, lily flowers and fungus. Drain well and fry in oil and garlic. Add long rice which has been soaked in water and softened for at least 30 minutes and cut into 3-inch lengths. Add the rest of ingredients. Cover pan and simmer for 20-30 minutes.