Prepare the dried lily flowers and wood ear mushrooms: Place each ingredient in a separate medium-sized bowl and pour boiling water on top to cover by at least 1” (2.5 cm). Press the ingredients down to submerge into the water. Rehydrate for 15 minutes, until they turn soft throughout.

After the lily flowers turn soft, remove the tough ends if needed (*Footnote 2). If the lily flowers are very long, cut them in half lengthwise. Drain and set aside. Measure out ¾ cup of the soaking water for later use.

For the wood ear mushrooms, once rehydrated, cut into small bite-sized pieces.

Place the vermicelli noodles in a medium-sized bowl and add boiling water to cover. Let sit for 3 to 5 minutes (or according to the package instructions), until the noodles turn al-dente. Drain and use a pair of kitchen shears to cut the noodles into 2” (5 cm) strands.

Combine the sauce ingredients in a medium-sized bowl, stir to mix well and set aside.

Heat the oil in a large skillet or a wok over medium-high heat. When oil turns hot but not smoking hot, add ginger. Stir a few times until fragrant.

Add the lily flowers and wood ear mushrooms. Stir and cook for 1 minute.

Add the carrot and celery. Stir and cook for 1 minute.

Add the bean thread noodles, fried tofu and pour in the sauce. Cook and stir until the sauce is mostly absorbed and the vegetables just turn tender. Transfer everything to a plate and hot as a main or side dish.