1. mince or shred into very short strips (ingredients ordered from most to least by volume after mincing/shredding):
napa cabbage
shiitake mushrooms, soaked for 1 hour
five-spice pressed tofu
carrots
scallions
garlic
2. stir-fry garlic, carrots, musrooms and tofu in a little oil for a minute or so, adding:
soy paste to taste (or use regular soy sauce)
mushroom sauce to taste
3. after a minute or so stir in cabbage and scallions and cook another minute or so, adding more soy paste and mushroom sauce.
4. stir in thoroughly:
small amount of cornstarch, dissolved in some of the water that was used for soaking mushrooms
5. when sauce thickens considerably, turn off the heat and let the stuff cool before using in dumplings.
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