Vegetarian chop Suey (vegan)

2 cakes Bean curd (tofu)
2 tablespoons Wooden Ears, dried (mushrooms)
175 g broccoli
175 g bamboo shoots
100 g mushrooms
4 tablespoons oil
1 1/2 teaspoon salt
1 teaspoon sugar
2 spring onions, finelly chopped
1 tablespoon light soy sauce
2 tablespoons rice wine or dry sherry
1 teaspoon Cornflour, mixed with 1 tablespoon cold water

1. Cut the bean curd into about 24 small pieces.
2. Soak the Wooden Ears in water for about 35 minutes, rinse them clean and discard any hard roots.
3. Cut the broccoli and bamboo shoots into uniformly small pieces.
Heat a wok over a high heat, Add about half of the oil and wait for it to smoke.
4. Swirl the pan so that its surface is well greased.
5. Add the bean curd pieces and shallow-fry them on both sides until golden. Then scoop them out with a slotted spoon and set them aside.
6. Heat the remaining oil and add the broccoli. Stir for about 30 seconds and then add the Wooden Ears, bamboo shoots and the partly cooked bean curd. Continue stirring for 1 minute and then add the salt, sugar, spring onions, soy sauce and wine.
7. Blend well and when the gravy starts to boil, thicken it with the cornflour and water mixture. Serve hot.