Buddha's Delight

4 dried Shiitake or Chinese black mushrooms
45g (1½ oz, ½ US cup) dried lily buds
4 dried bean curd sticks
225g (8 oz) bamboo shoots 
6 water chestnuts
2 large carrots
1 cup shredded Chinese cabbage 
4 oz mange tout peas 
35g (1¼ oz. ¼ US cup) canned ginkgo nuts
1 inch piece of ginger
4 tblsp vegetable stock
1 tblsp rice wine or dry sherry
1 tblsp dark soy sauce
1 tsp sugar
½ tsp sesame oil
salt or taste powder (monosodium glutamate) to taste
oil for stir frying

In separate bowls, soak the mushrooms, dried lily buds, and dried bean curd sticks in hot water for 20 to 30 minutes to soften. Squeeze out any excess liquid. Remove the stems and cut the mushroom tops in half if desired.

Slice the bamboo shoots. Peel and finely chop the water chestnuts. Peel the carrots, cut in half, and cut lengthwise into thin strips. Shred the cabbage. String the mange tout peas and cut in half. Drain the gingko nuts. Chop the ginger finely.

Combine the stock with the wine or sherry, dark soy sauce, sugar and sesame oil. Set aside.

Stir fry carrots in 2 tblsp hot oil for 1 minute. Add dried mushrooms and lily buds. Stir fry for a further minute, and add the water chestnuts, bamboo shoots, mange tout peas, ginger, shredded cabbage, gingko nuts and bean curd sticks.

Stir the sauce ingredients and pour over. Bring to the boil. Cover, turn down the heat and let the vegetables simmer for 5 minutes. Taste and add salt or taste powder as desired.

Serve hot.