Buddha'S Delight Vegan Stir-Fry

• 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

1. 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.
2. 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.

seasoning sauce, water, curd blocks, vegetarian mushroom, mushroom seasoning, salt, cornstarch, sesame oil, white sugar, ground black pepper, vegetable oil, ginger, lotus root, nuts, lily flowers, red dates, shiitake mushrooms, carrot, cabbage, snow peas, black fungus, cellophane noodles, goji berries, salt, black

Taken from www.allrecipes.com/recipe/261717/buddhas-delight-vegan-stir-fry/ (may not work)