Buddha's Delight (Vegetarian Lo Han Jai)

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1. 1Step 1: Heat a wok over medium-high heat, add the oil and ginger, and let the ginger caramelize for about 30 seconds without burning. Add the red fermented bean curd and break it up with a spatula. Add the garlic, the white parts of the leeks (reserve the green parts for later), mushrooms, wood ears, and lily flowers. Stir-fry for 1 minute. Add the Shaoxing wine and stir-fry for another minute.
2. 2Step 2: Add the Napa cabbage, fried tofu puffs, and bean threads, and turn the heat to high. Stir-fry for 2 minutes.
3. 3Step 3: Add the remaining green parts of the leeks, sesame oil, soy sauce, sugar, and water or vegetable stock. Stir everything together, cover the wok, and reduce the heat to medium. Cook for 6 minutes, stirring occasionally.
4. 4Step 4: Uncover the wok and turn the heat back up to high. Add the mung bean noodles, which should soak up most of the liquid. Keep stirring until most of the liquid has evaporated.
5. 5Step 5: Transfer to a large bowl and serve with steamed rice.