Buddha's Delight

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1. 1Step 1: Rinse, then soak dried ingredients in warm water: soak bean curd sticks overnight; soak rest about 1 hour.
2. 2Step 2: 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 fungus or shoots into 2″ lengths. Cut soaked bean thread noodles into 3″ pieces.
3. 3Step 3: Wash and blanch bean sprouts, lotus root, celery and pepper. Slice celery, pepper, carrots, and cabbage into 2″ long pencil-size pieces and/or decorative slices as you see fit. Halve baby corn on the bias. Slice takuan into strips. Cut lotus root thinly.
4. 4Step 4: Slice pressed bean curd same size as vegetables. Deep-fry in shallow oil until slightly tan but still pliable. Drain.
5. 5Step 5: Mash fermented bean curd, then blend with sugar, dark soy, sherry and water.
6. 6Step 6: Heat wok until medium-hot. Add 4 tablespoons of deep-frying oil. Add all dry ingredients, except noodles; stir-fry 1 minute.
7. 7Step 7: Turn wok to high. Add fresh and canned ingredients, and stir-fry for 2 more minutes: sprinkle in salt after first minute.
8. 8Step 8: Add ½ of the sauce 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.
9. 9Step 9: Uncover, sprinkle in sesame oil and if desired more sauce. Toss briefly. Serve in a warm bowl with remaining sauce on side.