Instructions: Stir the oyster-flavored sauce, soy sauce and sesame oil together in a small bowl.

For the Stir Fry: Pour enough warm water over the black mushrooms, wood ears and white fungus in separate bowls to cover them. Soak until softened, about 20 minutes. Drain. Discard the black mushroom stems and cut the caps in half. Slice the wood ears thinly. Discard the hard yellow portion of the white fungus, then cut the remainder into bite-size pieces.

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, stock, cabbage, black mushrooms, wood ears and white fungus. Cover the wok and cook until the cauliflower is tender-crisp, 2 to 2 1/2 minutes.

Add the seasonings, snow peas and sprouts. Stir-fry until the snow peas are tender, about 1 minute. Scoop onto a serving platter and serve.

This recipe yields 4 servings.

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