How to make it

1. To prepare the shiitake mushroom. Soak the mushrooms in water until soft. Remove the mushrooms from water. Keep 100ml of the water. Pat dry the mushroom with kitchen paper. Cut the mushrooms into stripes. Mix with oyster sauce and brown sugar. Steam the mushroom in medium high heat for 20 minutes. Remove from heat and set aside.
2. Trim the two ends and the side of snap peas. Slice the carrots and water chestnut. Slice the bamboo shoots, black fungus and dried bean curd. Cut straw mushrooms and baby corns into half. Chop the Chinese cabbage coarsely. Bring a pot of water to boil. Add salt and snap peas. Boil for 4 minutes. Immediately transfer the peas to a bowl of ice cold water. Let it sit for 15 minute. Drain well and set aside.
3. Using the same pot of water, cook carrots, water chestnuts and bamboo shoots for 4 minutes. Drain well and set aside. Using the same pot of water, cook black fungus and straw mushrooms. Boil in medium high heat for 1 minute. Drain well and set aside. Mix all the ingredients of the sauce.
4. On a medium high heat wok, fry ginger slices for 3 minutes until fragrant. Add Chinese cabbage, carrots, water chestnut, bamboo shoots and baby corn. Fry for 1 minute. Add shiitake mushroom, black fungus, straw mushrooms, dried bean curd and Konnyaku noodle. Fry for 1 minute.
5. Add 100ml of shiitake mushroom water. Bring to boil and cover with lid. Cook for 3 minutes. Remove the lid. Add sauce and snap pea. Turn off the heat and add sesame