Ingredients

1 package (3½-ounces) bean-thread noodles 20 small dried black mushrooms ½ oz. cloud ears ½ cup tiger-lily buds 20 small dried jujubes (Chinese red dates) ½ oz. fat choy (black hair seaweed) ¼ cup dried lotus seeds ½ tsp. salt 1 tsp. plus 1 Tbsp. vegetable or peanut oil 1 piece ginger (about ½ inch) 8 to 12 dried oysters, soaked overnight in water to cover ¾ cup shelled ginkgo nuts 2 oz. dried bean-curd sticks (also called dried bean flour skins) 4 oz. snow peas, strings removed 8 to 10 oz. tofu, cut into ¾-inch dice 8 fresh or canned water chestnuts, peeled and sliced ¼ cup sliced bamboo shoots, rinsed and drained 4 to 8 fresh arrowheads, lightly scraped with stems intact 12 pieces dao pok (fried wheat gluten) 2 cups finely shredded Napa cabbage 1 Tbsp. red-bean curd 1 Tbsp. fermented bean curd Seasoning mixture 3 cups water 1 Tbsp. sugar 4 tsp. oyster sauce 1 Tbsp. soy sauce

Description

1 Package (3½-ounces) Bean-thread Noodles 20 Small Dried Black Mushrooms ½ Oz. Cloud Ears ½ Cup Tiger-lily Buds 20 Small Dried Jujubes (Ch

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