|Dried black mushrooms||8|
|Cloud ears fungus||10|
|Dried bean curd sticks||2|
|Dried bean thread noodles||2 Ounce, separated|
|Dried tiger lily buds||24|
|Black moss||1⁄4 Ounce|
|Vegetarian broth||2⁄3 Cup (10.67 tbs) (Chinese)|
|Oyster flavored sauce||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Mashed red fermented bean curd||1 Tablespoon|
|Sesame oil||2 Teaspoon|
|Sugar||1 1⁄2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Minced garlic||1 Teaspoon|
|Fresh ginger slices||1 (Thin)|
|Green onions and tops||3 , cut into 1 inch pieces|
|Carrot||1 Small, thinly sliced|
|Sliced bamboo shoots||1⁄4 Cup (4 tbs)|
|Sliced water chestnuts||1⁄2 Cup (8 tbs)|
|Canned ginkgo nuts||1⁄2 Cup (8 tbs), drained|
|Baby corn||1 Can (10 oz), drained|
|Napa chinese cabbage||1⁄2 Pound, cut into 1 x 2 inch pieces|
|Firm tofu||7 1⁄2 Ounce, drained and cut into 1 inch cubes (1/2 Package)|
Preparation Soak mushrooms, cloud ears, bean curd sticks, bean thread noodles, tiger lily buds, and black moss separately in warm water to cover for 30 minutes; drain.
Cut off and discard mushroom stems and cut caps into quarters.
Cut bean curd sticks into 1-inch pieces.
Cut off hard knobby ends of lily buds and tie each bud into a knot.
Rinse black moss and drain well.
Set each ingredient aside separately.
Combine sauce ingredients in a small bowl and set aside.
Cooking Place a wok or wide frying pan over high heat until hot.
Add oil, swirling to coat sides.
Add garlic, ginger, green onions, mushrooms, and bean curd sticks and cook for 1 1/2 minutes.
Add carrot, bamboo shoots, water chestnuts, ginkgo nuts, baby corn, and cabbage and cook for 1 minute.
Add cloud ears, tiger lily buds, and black moss and cook for 30 seconds.
Stir in sauce.
Cover and cook for 5 minutes.
Add tofu and bean thread noodles.
Reduce heat to medium.
Cover and cook for 12 minutes or until sauce is absorbed.