Instructions: Stir the mushroom stock, soy sauce, oyster-flavored sauce and sugar together in a small bowl until the sugar is dissolved.

For the Dish: Pour enough warm water over the wood ear mushrooms in a small bowl to cover them completely. Soak until softened, about 20 minutes. Drain the mushrooms and cut them into thin strips.

While the mushrooms are soaking, pour enough warm water over the bean thread noodles in a medium bowl to cover them completely. Soak until softened, about 10 minutes. Drain the noodles, lay them out on a cutting board and cut them in half crosswise.

Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the ginger and cook, stirring, until fragrant, about 20 seconds. Add the wood ear, daikon, cabbage, leek and carrot and stir-fry until the vegetables are tender, about 2 minutes. Add the sauce and noodles to the wok. Cover and simmer until the noodles are tender, about 2 to 2 1/2 minutes. Stir in the cilantro leaves and scoop onto a serving platter. Garnish with the cilantro sprig.

This recipe yields 4 servings.

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