Jai (Monks’ Stew or Buddha’s Delight)

Rinse the chestnuts, dates, shiitake mushrooms, wood ear mushrooms, bean curd sticks, lily flower buds, and black moss. Put each into separate bowls and cover with water. Let them soak for at least 3 hours. Drain, reserving the soaking water (the soaking water for all can be combined). After soaking, cut the ingredients into bite-size pieces. Soak the mung bean noodles in warm water for about 15 minutes and then drain (discard the soaking water). In a wok, heat the oil over medium-high heat. Add the garlic, ginger, and turmeric, and cook, stirring, until they begin to brown, 30 seconds to 1 minute. Add about 2 cups of the reserved soaking liquid and bring to a boil. Add the fermented bean curd and the rehydrated chestnuts, dates, mushrooms, bean curd sticks, lily flower buds, and black moss, and cook, stirring frequently, until the mushrooms soften, about 5 minutes. Stir in the gingko fruit, bamboo shoots, and wheat gluten. Then add the snow peas, carrot, cabbage, and soy sauce, and cook, stirring occasionally, until the vegetables are crisp-tender, adding more of the soaking liquid if needed to prevent the pan from going dry. Add the mung bean noodles and cook for a few minutes to soften them and heat them through; they should soak up most of the liquid. Serve hot.