In a small bowl cover shiitake mushrooms with warm water. Let soak for 30 minutes. Rinse and squeeze to drain thoroughly. Cut mushroom caps into thin slices. Discard stems. Set aside.

Soak bean threads in enough warm water to cover for 30 minutes. Drain well. Cut into 3-inch lengths. Set aside.

For sauce, in a small bowl stir together 3 tablespoons water, soy sauce, sugar, and sesame oil. Set aside.

Pour cooking oil into a wok or 12-inch skillet. (Add more cooking oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry cauliflower in hot oil for 2 minutes. Add carrots and onion; stir-fry for 2 minutes. Add fresh mushrooms; stir-fry for 1 minute. Add thawed green beans, bamboo shoots, shiitake mushrooms, and bean threads; stir-fry about 2 minutes more or until vegetables are crisp-tender.

Stir sauce. Add sauce to the hot wok. Add tofu. Gently stir all ingredients together to coat with sauce. Cover and cook for 1 to 2 minutes more or until heated through. Serve immediately. Garnish with carrot roses and cilantro or parsley sprigs, if desired. Makes 4 servings.

Soak mushrooms and bean threads; drain, cover and chill up to 4 hours. Prepare carrots, cauliflower and onions; cover and chill up to 4 hours. Prepare as above.