| 2 | tb | Peanut oil |
| 1/2 | ts | Salt |
| 3 | | Cloves garlic, chopped fine |
| 1/4 | ts | Freshly grated ginger |
| | VEGETABLES |
| 6 | | Chinese dried mushrooms soaked for 2 hours, cut julienne |
| 1 | c | Napa cabbage |
| 1/4 | c | Dried lily buds soaked for one hour (opt) |
| 2 | oz | Dried bean curd skin, soaked for one hour (opt) |
| 1/2 | c | Bamboo shoots, cut julienne |
| | SAUCE |
| 2 | tb | Foo yee |
| 1 | tb | Light soy sauce |
| 1/8 | ts | Sugar |
| 2 | ts | Sesame oil |
| 1/2 | ts | Ground white pepper |
| 1 | ts | Garlic & red chile paste or more to taste |
| | ADDITIONAL |
| 4 | oz | Cellophane noodles (sai fun) soaked for one hour |
| 2 | c | Chicken stock |
| | Green onions, chopped |
