Ingredients

1 C. oil for deep frying
1 tsp. msg (opt)
2 Tbsp. dark soy sauce
2 Tbsp. medium sherry
1 Tbsp. water
1 sq. fermented bean curd
1 tsp. salt
1/2 tsp. sugar
2 Tbsp. 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 (optional)
2 ounces bean thread noodles
Fresh and canned ingredients
2 C. mung bean sprouts
2 stalks celery
2 medium 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)

Cooking Instructions

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 Tbls. 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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)