Buddha's Delight

1: Soak the dried mushrooms, shrimps, and wood ear fungus in warm water until soft.

2: Cut the Napa cabbage and lettuce into bite-sized pieces.

3: Prepare the sauce by mixing water, bean curd, sugar, oyster sauce, soy sauce, and sesame oil.

4: In a wok, heat oil and stir-fry the bamboo shoots, mushrooms, dried shrimps, and oysters for 3-5 minutes.

5: Add the Napa cabbage, lettuce, wood ear fungus, and fat choy. Stir-fry for another 5 minutes.

6: Pour the prepared sauce into the wok and mix well.

7: Add the vermicelli and simmer until everything is cooked and well combined.

8: Season with salt to taste before serving.