1. Separately soak dried black mushrooms, cloud ear mushrooms and lily buds.
2. Blanch and shell chestnuts. Cut soaked mushrooms in half if large.
3. Discard tough ends of asparagus; cut stalks in 1-1/2 inch sections. Cut bamboo shoots in matchstick-like strips; sliver ginger root.
4. Heat oil. Add ginger root and stir-fry a few times. Add black mushrooms and chestnuts; stir-fry 2 minutes. Add cloud ear mushrooms; stir-fry a few times to coat with oil.
5. Add stock and soy sauce; then cook, uncovered, 10 minutes over medium heat, stirring frequently. Remove ingredients from pan.
6. Heat the second quantity of oil. Add asparagus and bamboo shoots and stir-fry 2 to 3 minutes. Stir in salt; then remove vegetables from pan.
7. Heat remaining oil. Add lily buds; stir-fry 2 minutes. Then stir in remaining soy sauce.
8. Return mushrooms and chestnuts to pan and cook, covered, 5 minutes over medium heat, stirring occasionally.
9. Return asparagus and bamboo shoots. Sprinkle with sugar and stir-fry only to reheat. Serve at once.
NOTE: To keep the ingredients from drying out in step 5, add more stock as needed, 1 tablespoon at a time.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
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