1 c Oil for deep-frying
1 t MSG (opt)
2 tb Dark soy sauce
2 tb Medium sherry
1 tb Water
1 Sq. fermented bean curd
1 t 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 fried gluten balls

Direction:
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.
 

*** For Details about Ingredients , check your nearest Chinese Store.