Buddhas Feast

Ingredients

• 1.5 oz vermicelli noodles, soaked in hot water for 10 minutes and drained
• 1 oz dried shiitake mushrooms, soaked in hot water for 15 minutes (save the water and cut the mushroom into quarters)
• 1 can of whole straw mushrooms, drained
• ½ oz cloud ear fungus (organic if possible), soaked in hot water for 10 minutes and drained
• 1 can of whole baby corn, drained
• 4 oz king oyster mushrooms, cut in half and then into slices
• 3 oz celery stalks, sliced
• 12 oz Napa cabbage cut into 2-inch pieces
• 2 oz carrots cut into ¼-inch circles
• 2 oz snow peas or sugar snap peas
• 2 oz dried bean curd sheet, broken into squares and soaked in hot water for 10 minutes
• 4 cloves garlic, minced
• 2 tablespoons minced fresh ginger
• 1 tablespoon vegetarian oyster sauce
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 2 tablespoon Shao Xing wine (divided)
• 2 teaspoon sugar
• ½ teaspoon salt
• ¼ teaspoon white pepper
• 3-4 tablespoons red fermented bean curd, smashed in a small bowl with a fork or spoon
• 1 cup water
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 tablespoon sesame oil (Kadoya)
• Oil to cook (a neutral oil such as grapeseed oil)

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