Soak bean curd, long rice, moss, fungus and mushrooms in water in separate bowls for 1 hour.
Rinse and drain.
Cut bean curd sticks into 1-inch pieces; cut long rice into 3 to 4-inch lengths.
In a mixing bowl; combine sauce ingredients.
In a wok over high heat, heat the 2 tablespoons oil; Stir-fry sauce ingredients.
Add bean curd, fungus, mushrooms, tofu, bamboo shoots, and carrots.
Bring to a boil. Reduce heat; simmer 15 minutes.
Stir in cabbage, black moss, long rice and cornstarch mixture.
Simmer 10 minutes until vegetables are tender and thickened slightly.
Taste for seasoning.
Drizzle with sesame seed oil.