Ingredients

The following ingredients have 6 Servings
  • 4 dried shitake mushrooms
  • 1/4 cup dried daylily buds
  • 2 tablespoons dried wood ear fungus
  • 1 1.7 ounce pack mung bean noodles
  • 1 tablespoon olive oil
  • 1 slice ginger (the size of a quarter, minced)
  • 1 square fermented bean curd (mashed up, optional)
  • 2 cups bok choy or napa cabbage (cut into bite size pieces)
  • 1 9- ounce can Vegetarian Sausage with Mushrooms (and Bamboo Shoots (leave out for gluten-free version))
  • 1 10- ounce can Sauteed Dried Tofu and Bamboo Shoots
  • a drizzle of sesame oil

Instruction

  • Soak mushrooms, tiger lily buds and wood ear fungus in water overnight. To keep ingredients immersed, place a wet folded paper towel on top; strain and reserve soaking liquid.
  • Cut mushrooms in halves or quarters depending on the size. Cut off tough ends of tiger lily buds. Cut black wood ear fungus into bite size pieces.
  • Soak mung bean noodles for 1/2 hour or longer; strain. Use scissors to cut into 2" lengths.
  • Heat oil in a wok or large pan. Saute ginger until fragrant, just a few seconds. Add mushrooms, day lily buds,wood ear fungus, Vegetarian Sausage with Mushrooms and Bamboo Shoots, and Sauteed Dried Tofu and Bamboo Shoots. Saute 3-4 minutes. Add 3/4 cup reserved soaking liquid and fermented bean curd. Cover and cook 5-7 minutes. Add mung bean noodles and bok choy. Cover and cook another 2 minutes. Drizzle with sesame oil.