Soak dried veggies separately in cold water overnight, or in warm water for at least an hour.
Cut bean curd sticks into short lengths.
Cut bamboo and lotus root into small slices.
When hot put in half the oil and wait until it smokes.
Stir fry all dry veggies with a little salt for 1 minute.
Remove vegetables from wok and set aside.
Add and heat remaining oil and stirfry rest of the veggies with salt.
Add partly cooked dry veggies, sugar, soy sauce, stirring constantly.
If it dries out add a little water.
When cooked add cornstarch mix.
Garnish with sesame oil and serve immediately.
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