8 dried black shiitake mushrooms
4 ounces dried bean curd sticks
2 ounces dried lily buds
1 ounce dried black moss (fat choy)
1/2 ounce dried black fungus (cloud ear or wood ear)
1 small package cellophane noodles (2 to 3 ounces)
1/2 cup raw shelled peanuts
6 cups water, plus hot water for soaking
5 to 6 ounces deep-fried tofu squares, halved
4 ounces wheat gluten, sliced into 1/4-inch pieces
2 tablespoons vegetable oil
4 slices ginger, smacked with the side of a knife
3 cloves garlic, peeled but left whole
1 tablespoon red fermented bean curd (nam yee)
1 large carrot, halved lengthwise, and sliced into 1/8-inch-thick half-moons
One 5-ounce can sliced bamboo shoots
1 cup lotus root, halved lengthwise and sliced into 1/8-inch-thick half-moons
2 cups shredded napa cabbage, sliced 1/2-inch thick
2 cups water, plus more as needed
2 tablespoons shaoxing wine or dry sherry
2 tablespoons vegetarian oyster sauce
1 tablespoon light soy sauce, plus more for serving, optional
1 tablespoon dark soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
1/4 teaspoon ground white pepper
1/2 teaspoon cornstarch
1 small can straw mushrooms, drained and rinsed
7 ounces canned ginkgo nuts, drained and rinsed
Steamed white rice, for serving, optional
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