Buddha'S Delight Vegan Stir-Fry - cooking recipe

Ingredients

Seasoning Sauce:
2 cups water
2 fermented bean curd blocks (optional)
3 tablespoons vegetarian mushroom oyster sauce
1 teaspoon mushroom seasoning
1/2 teaspoon salt
1/2 teaspoon cornstarch
1/2 teaspoon sesame oil
1/2 teaspoon white sugar
ground black pepper to taste
1 tablespoon vegetable oil
2 (1/2 inch) pieces fresh ginger, peeled and thinly sliced
4 ounces fried tofu, cut into 4 pieces
2 ounces lotus root, peeled and thinly sliced
2 ounces ginkgo nuts
1 ounce dried lily flowers, soaked in hot water
8 dried red dates
5 fresh shiitake mushrooms, diced
1 carrot, sliced
7 ounces napa cabbage, cut into small pieces
2 ounces snow peas
2 ounces fresh black fungus
1 (2 ounce) package cellophane noodles
1 tablespoon goji berries, soaked in water
1/2 teaspoon salt
1 ounce dried black moss (nostoc), rehydrated

Preparation

Mix water, fermented tofu blocks, oyster sauce, mushroom seasoning, 1/2 teaspoon salt, cornstarch, sesame oil, white sugar, and pepper together in a bowl until fermented tofu has dissolved.
Cook vegetable oil and ginger in a skillet over medium heat for 30 seconds. Add tofu, lotus root, ginkgo nuts, lily flowers, red dates, shiitake mushrooms, and carrot. Cook until golden brown, about 5 minutes. Add cabbage, snow peas, black fungus, noodles, goji berries, and salt. Cook for another 3 minutes. Add moss and fermented tofu mixture; bring to a boil. Remove from heat and transfer to a serving dish.