I did not add any soy sauce as the prepared vegetables I used were already seasoned. If you don't use these, season with a little soy sauce or vegetarian oyster sauce. Vegetarian Sausage contains gluten, so if you're gluten-free, leave this out.
Cook Time15minutes
Total Time15minutes
Servings6
Ingredients
4dried shitake mushrooms
1/4cupdried daylily buds
2tablespoonsdried wood ear fungus
1 1.7ouncepack mung bean noodles
1tablespoonolive oil
1slicegingerthe size of a quarter, minced
1square fermented bean curdmashed up, optional
2cupsbok choy or napa cabbagecut into bite size pieces
1 9-ouncecan Vegetarian Sausage with Mushroomsand Bamboo Shoots (leave out for gluten-free version)
1 10-ouncecan Sauteed Dried Tofu and Bamboo Shoots
a drizzle of sesame oil
Instructions
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.