Ingredients:
2 packages (3.5 oz each) bean thread/vermicelli
1/2 head medium napa cabbage ()
6 medium shitake mushrooms, dried or fresh
8 ounces fried gluten, canned or fresh
1 small carrot
1 can (8 ounces) baby corn
6 water chestnuts, canned or fresh
1 cube red bean curd
4 tablespoons vegetable oil
2 tablespoons sugar
2 tablespoons light soy sauce
1-1/2 cups water
1 teaspoon salt

Preparation:
1. If using dried mushrooms, soak for at least 4 hours to re-hydrate, rinse well, cut off stems and slice each mushroom into 4-5 strips.
2. Soak bean thread in a bowl of water for about 15 minutes, rinse and drain.
3. Separate and rinse leaves of napa cabbage, cut cross-wise into 1/2" wide strips.
4. Peel and shred carrot into 1" long strips.
5. Rinse and drain baby corn and gluten.
6. Peel water chestnuts, rinse and slice each into 5-6 pieces.

Cooking Instructions:
1. Boil about 1 cup of water in wok with 1 tablespoon of oil, add napa cabbage and cook covered about 7-8 minutes or until cooked. Remove and set aside. Discard water.
2. Heat 2 tablespoons of oil in wok. Sprinkle 1 teaspoon salt over oil, then stir-fry mushrooms, carrot, baby corn, gluten, water chestnuts for about 5 minutes. Remove and set aside.
3. Heat 1 tablespoon of oil in wok. Add bean thread and 1/2 cup of water. Cook about 5 minutes, adding a little more water as the bean thread absorbs it, but when it is done, there should no longer be any standing water.
4. Mash the cube of red bean curd in a small bowl, and add to the bean thread. Mix thoroughly until the bean thread has a reddish tint to it.
5. Add the vegetables already cooked, soy sauce, sugar and 1/2 cup water, and mix thoroughly until everything is blended together. 6. Add soy sauce or sugar to desired taste.