1. stir-fry in a large wok containing a small amount of hot oil:
4-5 dried shiitake mushrooms, soaked for an hour and drained
2-3 pieces cloud ears or wood ears, sliced into short, thin strips
1 piece pressed tofu or 1/4 cube fried tofu, diced
1 clove garlic, minced
2. after 20-30 seconds, add:
1.5 T soy paste (or use regular soy sauce to taste)
2 t hoisin sauce
2. stir well, then add:
1.5 c napa cabbage, shredded or chopped small
1 c bean threads, soaked, strained & chopped coarsely
1 c bean sprouts, chopped coarsely
3/4 c carrots, shredded or chopped very small
1/2 c taro, chopped very small
3. immediately add a thoroughly-mixed combination of:
3 T of the water that the mushrooms were soaking in
1 T brown sugar
2 t cornstarch
4. stir well until the sauce thickens, then turn off the heat and mix in thoroughly:
2 T chopped cilantro
1 t sesame oil
a few dashes of black pepper
5. strain and let cool somewhat before using.
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