Rinse and soak dry ingredients (bean curd sticks overnight, others for about 1 hour) in hot water.

Cut bean curd sticks and lily buds into 2-inch sections.

Remove hard stems from wood ears and slice thinly.

Remove stems from black mushrooms (reserve for stock); halve the caps.

Cut thin strands of bamboo shoots into 2-inch lengths.

Cut soaked bean thread noodles into 3-inch pieces.

Wash and blanch bean sprouts, celery, and bell pepper.

Slice celery, bell pepper, carrots, turnip, and cabbage into 2-inch long pencil-size pieces.

Halve baby corn on the bias.

Slice pressed bean curd the same size as vegetables.

Deep-fry the sliced pressed bean curd in shallow oil until slightly tan but still pliable; then drain.

Mash fermented bean curd, then blend with sugar, dark soy sauce, sherry, and water.

Heat wok until medium-warm.

Add 4 tablespoons of deep-frying oil.

Add all dry ingredients (except noodles) and stir-fry for 1 minute.

Turn wok to high heat.

Add fresh and canned ingredients, and stir-fry for 2 more minutes; sprinkle in salt after the first minute.

Add liquid mix, mixing with juices in pan.

Add the noodles.

Reduce heat to medium, cover wok, and steam for 5 minutes, or until vegetables are cooked but still hard.

Uncover, sprinkle in MSG (optional) and sesame oil.

Toss briefly.

Serve in a hot bowl.