Buddhist Vegetable Medley

1. Cut bean thread noodles in half crosswise. In separate bowls of enough cold water to cover, soak bean thread noodles, bean curd sticks, shiitake mushrooms, golden needles, seaweed threads and wood ear mushrooms until softened, about 1 hour. Drain each in colander. 2. Cut wood ear mushrooms into 1-inch (2.5 cm) pieces. 3. In large wok or nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Add ginger, bean curd sticks, shiitake mushrooms, golden needles, seaweed threads, wood ear mushrooms and 1 cup (250 mL) of the stock; cover and simmer over medium heat until most of the liquid is absorbed, about 5 minutes. Transfer to large bowl. 4. In same wok, bring 1 tbsp (15 mL) of the remaining oil and another 1 cup (250 mL) of the stock to boil. Add bean thread noodles; cover and simmer over medium-low heat until noodles absorb most of the stock, about 5 minutes. Add to bowl. 5. In same wok, heat 1 tsp (5 mL)of the remaining oil. Add water chestnuts, lotus root and 1/2 cup (125 mL) of the remaining stock; cover and simmer until lotus root is tender, about 10 minutes. 6. Return mushroom mixture to wok. Add oyster sauce, soy sauce, sesame oil and remaining stock; cover and simmer over low heat, stirring occasionally, for 10 minutes. 7. Meanwhile, in separate skillet, heat remaining oil over medium-high heat. Add cabbage; stir-fry until tender-crisp, about 3 minutes. Spoon onto warm platter; top with mushroom mixture. Garnish with green onion and coriander. Makes 10 servings Nutritional information Per serving: about 173 cal, 7 g pro, 6 g total fat (1 g sat. fat), 24 g carb, 2 g fibre, 0 mg chol, 725 mg sodium. % RDI: 6% calcium, 16% iron, 3% vit A, 20% vit C, 28% folate.