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1
Place the dried shiitake mushrooms in a medium bowl, cover with 3 cups of warm water, and soak until softened, at least 5 hours or overnight.
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2
Place the dried bean curd sticks and dried lily buds in separate large bowls, cover each with warm water, and let sit for 1 hour to soften, making sure they are submerged in the water and breaking up any lily buds that are sticking together.
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3
Place the dried black moss and the dried black fungus in separate medium bowls.
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4
Cover each with warm water and let sit for 1 hour to soften, making sure they are submerged in the water.
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5
Bring 8 cups of water to a boil in a large 12-quart stockpot with a tightfitting lid.
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6
Remove from heat, add the deep-fried tofu and gluten balls, and submerge them by placing a small plate on top.
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7
Let sit 15 minutes to remove some of the oil from the tofu and gluten balls.
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8
Using a slotted spoon, transfer the shiitake mushrooms to a cutting board, being careful not to disturb the gritty sediment on the bottom of the bowl.
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9
Trim off the tough stems and cut each mushroom in half; set aside.
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10
Slowly pour 2 cups of the soaking liquid into a measuring cup, leaving the sediment behind; set aside.
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11
Discard the remaining liquid and sediment.
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12
Drain the bean curd sticks and cut crosswise into 1-1/2-inch pieces; set aside.
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13
Drain the lily buds and tie a knot in the middle of each; set aside.
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14
Drain the moss, place in a medium bowl, add 1 teaspoon of the vegetable oil and a large pinch of salt, and toss to combine; set aside.
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15
Drain the black fungus; set aside.
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16
Drain the tofu and gluten balls from the stockpot; clean the stockpot and set it aside.
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17
When the tofu and gluten balls are cool enough to handle, gently squeeze out some of the excess liquid; set aside.
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18
Set the stockpot on the stovetop.
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19
Heat a 14-inch wok over high heat until hot.
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20
Drizzle in 1 tablespoon of the oil around the perimeter of the wok and add the shiitake and straw mushrooms in an even layer.
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21
Season with a large pinch of salt and a small pinch of sugar and, using a metal spatula, stir-fry until the mushrooms are fragrant and begin to soften, about 2 minutes.
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22
Transfer to the stockpot.
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23
One ingredient at a time, using 1 tablespoon of oil for each and seasoning with salt and sugar, stir-fry the bean curd sticks, moss, baby corn, and ginkgo nuts until softened slightly, about 1 to 2 minutes.
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24
Transfer each batch to the stockpot.
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25
Using 1 tablespoon of the oil and seasoning with salt and sugar, stir-fry the tofu and gluten balls together until fragrant, about 2 minutes.
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26
Transfer to the stockpot.
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27
Using 1 tablespoon of the oil and seasoning with salt and sugar, stir-fry the canned and fresh bamboo shoots together until heated through, about 2 minutes.
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28
Transfer to the stockpot.
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29
Stir the ingredients in the stockpot together until thoroughly combined.
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30
Add the reserved mushroom soaking liquid, canned mushroom liquid, and enough water to just cover the ingredients.
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31
Bring to a boil over medium-high heat.
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32
Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.
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33
Meanwhile, cut the napa cabbage in half lengthwise, then cut crosswise into 1-inch pieces, discarding the core; set aside.
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34
Trim the ends off the bok choy and cut into 2-inch pieces (no need to cut if youre using baby bok choy hearts); set aside.
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35
Heat the wok over high heat until hot.
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36
Drizzle in 1 tablespoon of the oil around the perimeter and add the reserved cabbage and ginger.
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37
Season with a large pinch of salt and a small pinch of sugar and stir-fry until the cabbage just starts to wilt, about 2 minutes.
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38
Transfer to the stockpot.
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39
Drizzle in 1 tablespoon of the oil around the perimeter of the wok and add the bok choy.
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40
Season with a large pinch of salt and a small pinch of sugar and stir-fry until the bok choy just starts to wilt, about 2 minutes.
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41
Transfer to the stockpot.
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42
One at a time, using 1 tablespoon of oil for each and seasoning with salt and sugar, stir-fry the carrots, black fungus, and lily buds until coated in oil, about 1 minute.
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43
Transfer each batch to the stockpot.
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44
Stir the jai together to thoroughly combine.
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45
Add enough water to just cover the ingredients and bring to a boil over medium-high heat.
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46
Reduce the heat to low, cover, and simmer, stirring occasionally, until all the ingredients are cooked through and tender, about 1 to 1 1/2 hours.
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47
Stir in the snow peas.
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48
Taste and season with salt and soy sauce as needed.
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49
If you choose, serve with steamed rice.
