4 dried Shiitake or Chinese black mushrooms
1/2 cup dried lily buds
4 dried bean curd sticks
8 ounces bamboo shoots, sliced
6 fresh water chestnuts, finely chopped
2 large carrots, peeled and julienned
1 cup Napa cabbage, shredded
4 ounces snow peas
1/4 cup canned gingko nuts
1 knuckle of ginger, crushed
4 tablespoons reserved mushroom soaking liquid or vegetable stock
1 tablespoon Chinese rice wine
1 tablespoon dark soy sauce
1 teaspoon sugar
1/2 teaspoon sesame oil
Vegetable oil for stir-frying, as needed
In separate bowls, soak the mushrooms, dried lily buds, and dried bean curd sticks in hot water for 20 to 30 minutes to soften, then squeeze out any excess liquid.
Reserve the mushroom soaking liquid. If necessary, strain to remove any grit. Remove the stems and cut the mushroom tops in half if desired.
Finely chop the water chestnuts.
Peel the carrots and julienne into thin strips.
Shred the Napa cabbage.
Remove the snow pea strings and cut in half.
Drain the gingko nuts and crush the ginger.
Combine the reserved mushroom soaking liquid with the Chinese rice wine, dark soy sauce, sugar and sesame oil. Set aside.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok.
When the oil is hot, add the carrots. Stir-fry for 1 minute, and add the dried mushrooms and lily buds. Stir-fry for 1 minute, and add the water chestnuts, bamboo shoots, snow peas and ginger. Stir in the shredded cabbage and gingko nuts. Add the bean curd sticks.
Add the sauce ingredients and bring to a boil. Cover, turn down the heat and let the vegetables simmer for 5 minutes.
Taste and add salt or other seasonings as desired. Serve hot.