Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Oil for deep-frying 1 Sq. fermented bean curd
1 ts MSG (opt) 1 ts Salt
2 tb Dark soy sauce 1/2 ts Sugar
2 tb Medium sherry 2 tb Sesame oil
1 tb Water

-----------------------------DRIED INGREDIENTS-----------------------------
4 Lily buds, Golden Needles 2 Bean curd sticks
4 Wood ear black fungus 1/2 c Dried bamboo shoots (opt)
6 Nami Black mushrooms 2 oz Bean thread noodles

-------------------------FRESH CANNED INGREDIENTS-------------------------
2 c Mung bean sprouts 2 Leaves Napa cabbage
2 Stalks celery 1/2 c Canned ginko nuts
2 md Carrots 1/2 c Canned baby corn
1 Bell pepper 2 Cakes pressed bean curd,
1 Long white turnip 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.

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