Soak the shiitake mushrooms, black fungus, lily bulbs, glass noodles and dried black moss in water separately for 15 minutes.
Once soft, remove hard stems from shiitake mushrooms and black fungus. Tear and cut them into bite-sized pieces.
Once black moss and glass noodles are soft, use a scissors to snip them shorter.
In a hot wok, heat oil and stir-fry garlic. Add fermented beancurd and smash them. Stir fry until fragrant.
Add cabbage leaves to wok and sir-fry for five minutes. Add mushrooms, black fungus, lily bulbs, black moss and stir fry for three minutes.
Add gingko nuts, fried beancurd and glass noodles, and stir fry for three minutes before adding soy sauce. If a little dry, add a bit of water and salt, according to taste.
Serve with white rice.