- 2 dried bean curd sticks
- 6 dried black mushrooms
- 2 dried wood ear mushrooms
- 1/3 cup dried lily buds
- 1 bundle (2 ounces) dried bean thread noodles
For the sauce:
Pour enough warm water over the dried bean curd sticks in a medium bowl to cover them completely. Soak until soft enough to cut, about 1 hour. Drain the bean curd and cut into bit-sized pieces.
Meanwhile, pour enough warm water over the black mushrooms, wood ears, and lily buds in a large bowl to cover them completely. Soak until softened, about 20 minutes. Drain. Discard the black mushroom stems and leave the caps whole. cut the wood ear mushrooms into thin strips. Cut off the hard tips of the lily buds, then tie each bud into a knot.
Pour enough warm water over the bean thread noodles in a medium bowl to cover them completely. Soak until softened, about 10 minutes. drain the noodles, lay them out on a cutting board, and cut them crosswise in half.
Prepare the sauce: Stir the vegetable stock, oyster-flavored sauce, soy sauce, and sugar together in a medium bowl until the sugar is disolved.
Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the soaked bean curd and cook, stirring, for 1 minute. Add the fermented red bean curd, black mushrooms, wood ear, lily buds, noodles, button muchrooms, cabbage, tofu puffs, water chestnuts, green beans, baby corn, gingko nuts, and the sauce. Stir once or twice to mix well and bring to a boil. Adjust the heat so the liguid is simmering, cover the wok, and simmer until the bean curd sticks are tender, 8 to 10 minutes.
TIPSStir in the sesame oil and walnuts, scoop onto a serving platter, and serve.