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.