Ingredients

• 1 c Oil for deep-frying
• 1 ts MSG (opt)
• 2 tb Dark soy sauce
• 2 tb Medium sherry
• 1 tb Water
• 1 Sq. fermented bean curd
• 1 ts Salt
• 1/2 ts Sugar
• 2 tb Sesame oil
• DRIED INGREDIENTS- 4 Lily buds, Golden Needles
• 4 Wood ear black fungus
• 6 Nami Black mushrooms
• 2 Bean curd sticks
• 1/2 c Dried bamboo shoots (opt)
• 2 oz Bean thread noodles
• FRESH & CANNED INGREDIENTS- 2 c Mung bean sprouts
• 2 Stalks celery
• 2 md Carrots
• 1 Bell pepper
• 1 Long white turnip
• 2 Leaves Napa cabbage
• 1/2 c Canned ginko nuts
• 1/2 c Canned baby corn
• 2 Cakes pressed bean curd,
• 6 OR fried gluten balls)

Preparation: Rinse, then soak dried ingredients in warm water: soak bean curd sticks overnight; soak rest about 1 hour. Cut bean curd sticks and lily buds into 2 sections. Remove hard stems from wood ears, and slice thinly. Remove stems from black mushrooms (reserve for stock pot); halve the caps. Cut thin strands of bamboo shoots into 2 lengths. Cut soaked bean thread noodles into 3 pieces. Wash and blanch bean sprouts, celery and pepper. Slice celery, pepper, carrots, turnip and cabbage into 2 long pencil-size pieces. Halve baby corn on the bias. Slice pressed bean curd same size as vegetables. Deep-fry in shallow oil until slightly tan but still pliable. Drain. Mash fermented bean curd, then blend with sugar, dark soy, sherry and water. Stir-frying: Heat wok until medium-hot. Add 4 tablespoons of deep-frying oil. Add all dry ingredients, except noodles; stir-fry 1 minute. Turn wok to high. Add fresh and canned ingredients, and stir-fry for 2 more minutes: sprinkle in salt after first minute. Add liquid mixture, mixing with juices in pan. Add noodles. Reduce heat to medium, cover wok, and steam for 5 minutes, or until vegetables are cooked but still firm. Uncover, sprinkle in MSG and sesame oil. Toss briefly. Serve in a warm bowl.