Soak bean curd, long rice, moss, fungus, mushrooms, and dates in water for 1 hour; drain. Cut tofu into 6 pieces and deep fry in the salad oil. Cut bean curd sticks into 1-inch pieces; cut long rice into 3 to 4-inch lengths. In a wok over high heat, heat the 2 tablespoons oil; add red bean curd, bean curd, long rice, moss, fungus, mushrooms, dates, tofu, water chestnuts, bamboo shoots, carrots, peas, cabbage, the 1 cup water, the sugar, and salt. Cook for a 3 to 5 minutes. Combine cornstarch and the 2 tablespoons water. Stir into mixture and cook until slightly thickened. Makes 4 to 6 servings.
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