Ingredients
3 Dried Black Mushrooms
3 Dried Wood Ear Mushrooms
1 piece Dried Snow Fungus (optional)
1 tbsp Vegetable Oil
2 cloves Minced Garlic
1 cup Broccoli Florets
1 cup Cauliflower Florets
½ cup diced Purple Cabbage (1” squares)
½ cup Vegetable Broth
½ cup Snow Peas, trimmed
½ cup Bean Sprouts

Seasonings:
2 tbs Oyster-Flavored Sauce
1 tbs Soy Sauce
1 tsp Sesame Oil

Directions

1. Put the black mushrooms, wood ears and snow fungus in separate small bowls and put enough warm water over them to cover. Soak until softened, about 20 minutes. Drain. Discard the black mushroom stems & cut the caps in half. Thinly slice the wood ears. Discard the hard yellow portion of the snow fungus, and then cut the remainder into bite-sized pieces.
2. Prepare the seasonings: Stir the oyster-flavored sauce, soy sauce, and sesame oil tighter in a small bowl.
3. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic and stir-fry until fragrant, about 20 seconds. Add the broccoli, cauliflower, cabbage, vegetable stock, black mushrooms, wood ears, and snow fungus, cover the wok and cook until the cauliflower is tender-crisp. 2-2 ½ minutes.
4. Add the seasonings, snow peas and sprouts and stir-fry until the now peas are tender.  About 1 minute.  Scoop onto a serving platter and serve.

Serving
Serve 4 as part of a multi-course meal.