Eight is a significant number for the Chinese, for in Buddhism, which for many centuries exerted great influence in China, there are eight treasures in life: pearl, lozenge, stone chime, rhinoceros horn, coin, mirror, books and leaf. The symbolism of these eight treasures is not lost in Chinese food: any dish comprising eight or more main ingredients can term itself an “eight-treasure” dish.

Ingredients:

2 heaped tablespoons cloud ears, reconstituted
1⁄2 ounce (15 grams) golden needles, reconstituted
2 ounces (55 grams) cellophane noodles
1 teaspoon salt
4 1⁄2 tablespoons peanut or corn oil
4 ounces (115 grams) sugar peas, trimmed
6 thin slices fresh ginger root, peeled
6 scallions, sliced diagonally
1 tablespoon fermented red bean curd cheese, mashed with 1 teaspoon own juice or water
8 bean curd puffs, halved
8 canned baby corn on the cob, halved lengthwise
4 ounces (115 grams) canned straw mushrooms
3 to 4 ounces (85 to 115 grams) canned ginkgo nuts
1⁄2 teaspoon sugar
2 to 2 1⁄2 tablespoons thin soy sauce
6 ounces (175 grams) vegetable or clear stock mixed with 1⁄2 teaspoon potato flour
sesame oil to taste

Directions:

Drain the cloud ears and golden needles but leave damp. Break up the large pieces of cloud ears. Soak the cellophane noodles in plenty of boiling water for 30 minutes. They will expand and become pliable. Drain. Cut with scissors to shorten.

Bring a saucepan of water to a boil and add 1⁄2 teaspoon of the salt and 1⁄2 tablespoon of the oil. Add the peas and, as soon as the water returns to a boil, drain in a colander. Refresh under cold running water and drain again.

Heat a wok over high heat until smoke rises. Add the remaining oil and swirl it around. Add the ginger, then the scallions and stir for a few seconds. Add the red bean curd cheese and stir to blend. Add the cloud ears, toss and stir, then adjust the heat to moderate. Add the cellophane noodles, golden needles, bean curd puffs, baby corn, straw mushrooms and ginkgo nuts and mix together.

Season with the remaining salt, sugar and soy sauce. Pour in the stock and cook, covered or uncovered, until much of the stock has been absorbed. Add the peas, mix well and heat through. Sprinkle with sesame oil to taste. Transfer to a warm serving dish. Serve hot.

Serves 6 with 3 other dishes.