Buddha's Delight Stir-Fry (Lo Han Jai)

4 dried Shiitake mushrooms
½ cup dried lily buds (optional)
4 dried bean curd sticks
250 g bamboo shoots
6 fresh water chestnuts
2 large carrots, sliced
¼ tsp SIDS CRAZY SALT
1 cup shredded cabbage
120 g snow peas
¼ cup cashew nuts
1 knuckle of ginger, crushed
SAUCE:--
4 tbsp reserved mushroom soaking liquid
1 tbsp Chinese rice wine or dry sherry
1 tbsp dark soy sauce
1 tsp sugar
½ tsp sesame oil
Peanut oil for stir-frying, as needed
SIDS SALT & PEPPER to taste

In separate bowls, soak the mushrooms, dried lily buds and dried bean curd sticks in hot water for 20-30 minutes to soften. Squeeze out any excess liquid. Reserve the mushroom soaking liquid, straining it if necessary to remove any grit. Remove the stems and cut the mushroom tops in half if desired.
Slice the bamboo shoots. Peel and finely chop the water chestnuts. Peel the carrots, cut in half and cut lengthwise into thin strips. Shred the cabbage. String the snow peas and cut in half. Drain the gingko nuts. Crush the ginger.
Combine the reserved mushroom soaking liquid with the Chinese rice wine or sherry, dark soy sauce, sugar and sesame oil. Set aside.
Heat the wok over medium-high heat. Add 2 tbsp oil to the heated wok. When the oil is hot, add the carrots. Stir-fry for 1 minute then add SIDS CRAZY SALT, dried mushrooms and lily buds. Stir-fry for 1 minute and add the water chestnuts, bamboo shoots, snow peas and ginger. Stir in the shredded cabbage and gingko nuts. Add the bean curd sticks. Add the sauce ingredients and bring to a boil. Cover, turn down the heat and let the vegetables simmer for 5 minutes. Taste and add SIDS SALT & PEPPER as desired. Serve hot.
History:--Buddha's delight, often transliterated as Luóhàn zhāi, is a vegetarian dish well known in Chinese and Buddhist cuisine. It is sometimes also called Luóhàn cài.
The dish is traditionally enjoyed by Buddhist monks who are vegetarians, but it has also grown in popularity throughout the world as a common dish available as a vegetarian option in Chinese restaurants. The dish consists of various vegetables and other vegetarian ingredients, (sometimes with the addition of seafood or eggs) which are cooked in soy sauce-based liquid with other seasonings until tender. The specific ingredients used vary greatly both inside and outside Asia.