Bring a large pot of water to a boil. Add the bean threads, stir, then remove from heat and set aside to soak; they should be ready when the stir-fry is done (if the package directions are different, follow them).
Trim the broccoli, removing the florets and breaking them into bite-size pieces; set aside. Cut the stalks into irregular chunks. Trim the spring onions. Remove the dark green tops and set aside. Cut the white and light green sections into 2 centimeter / 3/4 inch slices. Thinly slice the dark green sections.
Heat several tablespoons of oil in a very large saute pan or wok (it may be necessary to add more as you add more ingredients). Put the serrano peppers, garlic and ginger into saute pan or wok. Stir-fry for 1 minute. Add the broccoli stalk and carrots and stir well to coat with oil. Stir-fry for 3 minutes. Add the white and light green sections of the spring onions along with the celery to the saute pan or wok and stir-fry for 2 minutes.
Place the bean curd on a cutting board with large side up. Cut on diagonals into 4 triangles, then place each triangle piece on its longest side and cut in half from tip toward the longest side. Slice each triangle chink into 4 slices. Place the bean curd pieces in the hot oil a few at a time, stirring to coat with oil. Stir fry until the bean curd begins to brown, 6-8 minutes. Add several generous dashes of liquid smoke while stirring. Add the zucchini, snow peas, baby corn and bell pepper to the saute pan or wok. Stir in the broccoli florets and dark green scallion tops, then stir-fry until the florets start to turn dark green, about 2 minutes. Drain and rinse the bean threads.
In a very large serving bowl, toss together the bean threads and stir fry mixture. Serve immediately.