This is an adaptation to include higher protein content to support building muscle and minimizing the oil to the sesame oil (left in for flavor). If you are taking care of both your mind and your body, this recipe will provide both more protein as well as a lot less artery-damaging oil than the original. If you do not have roasted sesame oil, don't bother substituting unroasted sesame oil, simply omit the oil altogether. The characteristic flavor is all in the roasting.

Ingredients
1 oz tiger lily buds (golden needles) (金针; pinyin: jīnzhēn)
6-8 dried Chinese winter mushrooms (冬菇; pinyin: dōnggū)
1 cup dried woodear fungus (木耳; pinyin: mù ěr)
6 oz seitan (面筋; pinyin: miàn jīn)
6 oz tofu (豆腐; pinyin: dòufǔ)
1 cup mung bean sprouts (豆芽, pinyin: dòu yá; 芽菜, pinyin: yá cài; or 银芽, pinyin: yín yá)
1 carrot (红萝卜; pinyin: hóng luóbo)
1/2 cup snow peas (荷兰豆; pinyin: hélándòu)
1/2 tsp sugar
4 Tbsp vegetable stock
2 Tbsp light (regular) low-sodium soy sauce (can use Bragg's Liquid Amino's to avoid all salt)
1/2 tsp roasted sesame oil


Directions
Reconstitute dried ingredients
Soak the tiger lily buds and dried Chinese mushrooms in boiling water for 30 minutes, soak the woodear fungus for 20 minutes.

Prepare and cut ingredients
Cut the seitan and tofu into small pieces. Brown all four sides of each piece of tofu in a dry non-stick pan until a beautiful golden color. (No oil!) If a more "deep fried" surface texture is desired, roll each tofu piece in cornstarch before browning.

Wash the bean sprouts, discarding any husks and straggly end pieces, and dry thoroughly.

Diagonally cut the carrot into thin slices.

Measure out the salt, sugar, stock, and soy sauce into a small bowl.

Rinse and drain the buds and trim off any lily roots if they are hard. 

Squeeze out any excess water from the Chinese mushrooms, eemove and discard the mushroom stems and cut the caps in half (or quarters if large). 

Squeeze out any excess water from the woodear fungus and cut any large pieces of fungus in half.

Cook
Heat a non-stick or well-seasoned wok over high heat. Stir-fry the carrot (adding water if necessary to prevent sticking) for 30 seconds, then add the snow peas and bean sprouts.

Stir-fry for 1 minute, then add the gluten, tofu, lily buds, mushrooms, black fungus, as well as the salt, sugar, stock and soy sauce in the bowl.

Toss everything together, then cover and braise for 2 minutes at a gentle simmer.

Add the sesame oil, toss it through the mixture and serve hot or cold.