This is a Hakka style stir fry (my grandma was hakka). The recipe has been passed down for generations in my family and is a must have during new years. For some reason eating oysters is allowed in this style of vegetarianism. I have been told by some people that eating anything that does not have red blood is considered vegetarian thus, oysters are allowed. I have seen Chinese Buddhist temples use dried oysters as an offering so I assume its ok. However, Vietnamese Buddhist strictly disapprove of consuming any form of meat even dried oysters. To eat or not to eat? It’s up to you.

Ingredients:
-50g each: dried lily flower, shitake mushrooms, woodear mushrooms
-100g dried oysters
-20g each: dried bean curd sheets, cellophane noodles
-150g cabbage
-salt, and sugar to taste

What to Do:
Soak lily flowers, mushrooms, oysters and noodles in water separately, until soft and expanded. Remove from water, save the soaking water from oysters and shitake mushrooms. Knot lily flowers and pinch off stems. Cut cabbage into bite size pieces. Heat a wok with 1 tbs oil add shitake mushrooms and oysters along with some water from the oyster to cover. Cook until water evaporates almost completely. Add lily flowers, woodear mushrooms, noodles, cabbage and bean curd. Add in the liquids that were saved earlier (just enough, you can add more later… adding too much will make the noodles soggy). Stir fry over high heat until noodles are transparent and cabbage is wilted. Add salt and sugar to taste.