Buddha's Delight

Ingredients

 * 8 chinese dried mushrooms
 * 2 oz dried bean thread noodles, broken into 4-inch pieces
 * 1½ tbsp vegetable oil
 * 3 scallions (white and light green parts), cut into 1-inch pieces
 * 1 small clove garlic, minced
 * 1 tsp grated fresh ginger
 * 1 medium carrot, thinly sliced on diagonal
 * ½ cup canned sliced water chestnuts
 * ½ cup canned bamboo shoots, julienned
 * 15 oz can baby corn, drained
 * 8 oz snow peas, strings removed
 * 8 oz Chinese (napa) cabbage (¼ small head), cut into 2 x 1-inch pieces
 * 8 oz firm tofu, drained and cut into 1-inch cubes
 * 2 tbsp soy sauce
 * ⅔ cup vegetable broth

Sauce

 * 2 tsp dark sesame oil
 * 1½ tsp sugar
 * ½ tsp salt
 * ¼ tsp ground white pepper

Sauce

 * 1) In small bowl, mix all sauce ingredients.
 * 2) Set aside.

Vegetables

 * 1) In medium bowl, soak mushrooms in ½ cup cold water until softened, about 30 minutes.
 * 2) In another bowl, soak noodles in hot (not boiling) water to cover 5 minutes.
 * 3) Drain mushrooms and squeeze dry (reserve soaking water to use in soups).
 * 4) Cut off and discard stems; thinly slice caps and set aside.
 * 5) Drain noodles and set aside.
 * 6) In wok or large deep skillet, heat vegetable oil over high heat.
 * 7) Add mushrooms, scallions, garlic and ginger and stir-fry 1 minute.
 * 8) Add carrot, water chestnuts, bamboo shoots, baby corn, snow peas and cabbage and stir-fry 2 minutes.
 * 9) Add sauce, cover and cook 5 minutes.
 * 10) Gently stir in noodles and tofu until well coated.
 * 11) Reduce heat to low, cover and cook until most of the sauce is absorbed, about 15 minutes.
 * 12) Serve at once.