Buddha's Delight: A Chinese Vegetarian Feast

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1. 1Step 1: Rinse and soak the bean curd sticks, wood ear fungus, shiitake mushrooms, and daylily buds in cold water for at least 6 hours and up to 2 days. Refrigerate if soaking for more than 6 hours.
2. 2Step 2: Drain the soaked ingredients. Place the cellophane noodles in fresh cold water. They only need a few minutes to hydrate, so you can soak them while preparing the other ingredients.
3. 3Step 3: Chop the bean curd sticks into 2-inch segments. Slice the wood ear fungus and shiitake mushrooms in half. Optionally, knot the daylily buds.
4. 4Step 4: Set a wok on medium heat. Once hot, pour in the oil, followed by the Aromatics (garlic, ginger, and white parts of scallions). Sauté for a minute or two until soft and fragrant.
5. 5Step 5: Add the Braise ingredients (bean curd sticks, wood ear fungus, mushrooms, daylily buds, cellophane noodles, cabbage, carrots, bok choy, snow peas, gluten balls, and tofu). Pour in 1 cup of water and mix well. Make sure especially that the cellophane noodles are separated, or else they will cook into a sticky clump. Cover with a lid.
6. 6Step 6: While everything is simmering away, combine the Sauce ingredients (soy sauces, sugar, and cornstarch) in a small dish, whisking until cornstarch is fully dissolved.
7. 7Step 7: Pour the sauce mixture over the wok, stirring to coat. Remove the lid and simmer for a few more minutes, or until vegetables are softened to your liking.
8. 8Step 8: Taste for salt, adding more as needed. Sprinkle over the Toppings (scallion greens and crushed peanuts).