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1
Stir the stock, oyster-flavoured sauce, soy sauce and sugar together in a medium bowl till the sugar is desolved.
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2
For the Dish: Pour sufficient hot water over the dry bean curd sticks in a medium bowl to cover them completely.
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3
Soak till soft sufficient to cut, about 1 hour.
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4
Drain the bean curd and cut into bite-sized pcs.
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5
Pour sufficient hot water over the mushrooms, wood ears and lily buds in a large bowl to cover them completely.
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6
Soak till softened, about 20 min.
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7
Drain.
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8
Throw away the black mushroom stems and leave the caps whole.
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9
Cut the wood ear mushrooms into thin strips.
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10
Cut off the hard tip of the lily buds, then tie each bud into a knot in the center.
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11
Pour sufficient hot water over the bean thread noodles in a medium bowl to cover them completely.
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12
Soak till softened, about 10 min.
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13
Drain the noodles, lay them out on a cutting board and cut them in half crosswise.
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14
Heat a wok over high heat till warm.
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15
Add in the oil and swirl to coat the sides.
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16
Add in the bean curd and cook, stirring, for 1 minute.
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17
Add in the fermented red bean curd, mushrooms, wood ears, lily buds, noodles, button mushrooms, cabbage, tofu puffs, water chestnuts, green beans, pine nuts, gingko nuts and sauce.
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18
Stir once or possibly twice to mix well and bring to a boil.
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19
Adjust the heat so the liquid is simmering, cover the wok and simmer till the bean curd is tender, 8 to 10 min.
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20
Stir in the sesame oil, scoop onto a serving platter and serve.
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21
This recipe yields 6 servings.
