Buddhas Delight

Description

1. Rinse 6 dried shiitakes and place in a small bowl. Place ⅓ cup dried wood ear mushrooms in a separate small bowl. Cover the mushrooms in both bowls with hot water; let soak until softened, about 30 minutes for the wood ears and 30 to 45 minutes for the shiitakes. Drain the wood ears and set aside. Remove the shiitakes from the water and squeeze any excess liquid out of them; reserve the soaking liquid. Cut the stems off and discard. Slice the shiitakes into ¼-inch strips.
2. Place 1.8 ounces vermicelli noodles in a medium bowl. Cover with hot water and let soak for 5 minutes. Drain the noodles and cut in half. Set aside until ready to use.
3. Combine ¼ cup reserved mushroom soaking liquid, 1½ tablespoons oyster sauce, 2 teaspoons soy sauce, 1 teaspoon cornstarch, 1 teaspoon sesame oil, ½ teaspoon white pepper and ¼ teaspoon salt in a small bowl; stir to mix well.
4. Bring a medium pot of water to a boil. Add 3 cups cabbage; blanch for 1 minute, until slightly wilted. Transfer the cabbage to a strainer using tongs; drain and transfer to a large plate. Add 2 cups peas and 1 cup baby corn (if using fresh; canned doesn’t need to be blanched) to the boiling water; blanch until the peas are bright green, 1 to 2 minutes. Drain and transfer to the plate with the cabbage.
5. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium heat. Add tofu pieces; cook until golden brown on one side, 5 to 6 minutes. Add 1 tablespoon oil to the pan. Flip the tofu; cook until browned on the other side, 5 to 6 minutes. Transfer the tofu to a paper-towel-lined plate.
6. Add 2 tablespoons oil to the skillet; heat over medium heat. Add the reserved mushrooms, the sliced carrots and 2 teaspoons garlic; cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the cabbage, peas, corn and ¼ teaspoon salt; stir to combine.
7. Move the veggies to the sides of the skillet. Add the remaining 1 teaspoon oil to the center of the skillet; add the noodles. Cook, stirring, until the noodles are heated, about 2 minutes. Add the tofu and the sauce; cook, stirring to combine everything together, for about 30 seconds.