Buddhas Delight

Ingredients

• 3 ounces dried bean curd sticks, broken into 2-inch pieces
• 2/3 cup dried wood ear mushrooms (2 ounces)
• 12 medium dried shiitake mushrooms (2 ounces)
• Two 3-ounces packages cellophane noodles (also called bean thread vermicelli)
• 2 tablespoons light soy sauce
• 1 tablespoon plus 1 teaspoon oyster sauce (or use vegetarian oyster sauce if you prefer)
• 2 teaspoons sugar
• 1 teaspoon dark soy sauce
• 1/4 teaspoon ground white pepper
• 2 tablespoons Shaoxing wine
• Kosher salt
• 1 1/2 ounces red fermented bean curd (hong fu yu; about 3 pieces)
• 2 tablespoons vegetable, canola or peanut oil
• 1 1/2 teaspoons finely minced ginger
• 3 cloves garlic, finely minced
• 1/2 medium head napa cabbage (about 1 1/2 pounds), core discarded, cut into 1-inch pieces, leafy parts and thick stems separated
• 4 ounces snow peas or sugar snap peas, stemmed and strings removed
• 1 teaspoon toasted sesame oil

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