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1
In a bowl, add reserved mushroom liquid, garlic, sesame oil, kecap manis, soy sauce, and cornstarch. Mix well and set aside.
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2
Bring a wok or pot of salted water to a boil over high heat. Add Napa cabbage and baby bok chop and cook until crisp-tender, about 1 minute. Drain and rinse under cold running water until chilled. Pat dry with towels.
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3
Rinse rehydrated mushrooms under cold running water. Squeeze out excess water and slice thinly.
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4
Drain beak curd stick. Using scissors, cut rehydrated bean curd stick into 1-inch pieces; cut those pieces in half. Cut tofu puffs in half, then cut those halves on a diagonal to form small triangles.
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5
Drain rehydrated bean thread noodle and rinse under cold water. Using scissors, cut the bundle of noodles in half.
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6
In a wok or non-stick skillet, heat oil until lightly smoking. Add chai pow yu, mushrooms, tofu puffs, and bean curd stick. Season with salt and stir-fry until mushrooms are golden brown, about 4 minutes.
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7
Add Napa cabbage and baby bok choy and stir-fry until vegetables are tender, 1 to 2 minutes.
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8
Add bean thread noodles to the middle of the wok and cook, tossing and stirring, for 1 minute. Stir sauce and pour into wok. Cook, stirring to coat ingredients, until sauce thickens and the noodles and tofu puffs have absorbed some of it, about 3 minutes. Transfer to plate and serve immediately with rice alongside.
