Trim the hard ends of dried lily flowers and tie a knot in the center of each strand.
Soak dried lily flower knots, dried red dates, dried black fungus, dried sea moss, glass vermicelli, and dried Chinese mushrooms in separate bowls until soften, about 20 minutes. Chinese mushrooms may take longer. Once soften, rinse and drain each ingredient.
Cut off the stems of Chinese mushrooms. Then cut the caps into halves. Place back into the bowl and soak again in 1½ cups (360ml) water. When ready to cook, remove the mushrooms and reserve the soaking liquid.
Remove peeled ginkgo nuts from packaging. Rinse, drain, and set aside.
Heat 3 tablespoons of vegetable oil in a large wok. Fry dried bean curd sheets one sheet at a time until they blister and turn golden brown. Remove and break into smaller pieces. Set aside.
Add remaining 3 tablespoons of vegetable oil into the wok. Saute garlic for 30 seconds.
Add fermented red soybean curd. Mash and fry with spatula for 2 minutes.
Add prepared dried lily flowers, red dates, black fungus, Chinese mushrooms, and ginkgo nuts. Stir fry to get all ingredients coated with fermented red soybean curd.
Pour in reserved mushroom soaking liquid. Bring liquid to a boil.
Add braised gluten, fried gluten balls, and fried beancurd sheets. Cover and braise for 20 minutes. Open and stir every now and then.
Add napa cabbage and continue to stir fry until napa cabbage has wilted.
Pour in another ½ to 1 cup (120ml to 240 ml) water if it appears to be a little dry.
Do a taste test. Add salt if needed.
Finally, add prepared glass vermicelli and sea moss. Continue to stir fry until glass vermicelli and sea moss are softened and cooked, about 5 minutes. Turn off stove.
Transfer to a large dish and serve with steamed rice.