Soften mushrooms by soaking in water. Cut into slices for later use.
Deepfry layered bean curd. After they turn golden, scoop up and let oil drain. Cut into slices and arrange on a serving plate.
Briefly boil snow peas. Drain. Rinse Chinese wolfberries and place in small bowl for later use.
In a frying pan, heat up a spoonful of oil. Put in minced ginger and mushroom slices. Stir fry until you detect the aroma of the black mushrooms. Add soy sauce and a little sugar. Add a bowl of water and cook until mixture boils. Mix in Chinese wolfberries and pour in cornstarch water. When done, place sauce on top of the already fried bean curd. Decorate with snow peas on top. Ready to serve.
Tip: When frying the layered bean curd, keep the heat medium to medium-low. If the heat is too high, the beancurd will be burnt outside yet uncooked inside. When making the gravy sauce, stir while pouring the cornstarch water to prevent lumps from forming.