Dehydrate shitake mushroom and black fungus. Retain the soaked mushroom liquid for later use. Marinate mushroom with sugar, soy sauce and sesame oil.

Stir fry sliced ginger and minced garlic till aromatic. Add in mushroom and stir fry for a while. Add in black fungus, and carrot.

Add in 1 small bowl water and cover wok with lid and briased for 10 mins till the mushroom, black fungus and carrots are soft.

Add in cabbage and green peas. Add in oyster sauce, 1 tsp sesame oil and sugar.

Add in fermented red beancurd and add 1 bowl of water and the soaked mushroom liquid. Add in tofu pok and so hoon and briased for 8 mins. Adjust taste with salt if necessary. Add cornstarch solution to thicken sauce and serve.