Buddha's Delight (Luohan Zhai)

1. Place Dried shiitake mushrooms, Dried lily flowers, Dried wood ear mushrooms, and Dried bean curd sticks in separate bowls and cover with warm water. Soak until rehydrated and tender, about 30-60 minutes. Drain well, squeeze out excess water from the mushrooms and bean curd sticks. Slice the rehydrated Dried shiitake mushrooms if large, and cut Dried bean curd sticks into 5cm lengths. Tie a knot in each rehydrated Dried lily flowers.

2. While ingredients are soaking, prepare fresh vegetables. Slice Napa cabbage into 3cm pieces. Peel and slice Carrots into thin rounds. Trim Snow peas. Drain and halve Baby corn and Water chestnuts. Cut Fried tofu puffs into halves. Mince Fresh ginger and Garlic. Slice Scallions into 3cm lengths, separating white and green parts.

3. In a small bowl, combine Light soy sauce, Dark soy sauce, Shaoxing wine, Vegetarian oyster sauce, Sugar, and White pepper. In another small bowl, mix Cornstarch with 40g of water to create a slurry.