Soak dried shiitake mushrooms and black fungus in warm water until softened (about 30 minutes). Drain, squeeze out excess water from mushrooms, and slice them. Cut black fungus into bite-sized pieces. Reserve some of the mushroom soaking liquid.
Prepare other vegetables: roughly chop napa cabbage, slice or julienne carrots, trim snow peas, and halve baby corn.
In a small bowl, combine vegetarian oyster sauce, light soy sauce, sesame oil, and the reserved mushroom soaking liquid (or vegetable broth). In another small bowl, mix cornstarch with water to create a slurry.
Heat vegetable oil in a large wok or pan over medium-high heat. Add minced garlic and sliced ginger (if using) and stir-fry until fragrant, about 30 seconds.
Add carrots and baby corn to the wok. Stir-fry for 2-3 minutes until they start to soften slightly.
Add the soaked shiitake mushrooms, black fungus, and fried tofu puffs. Stir-fry for another 2 minutes.
Add napa cabbage and snow peas. Stir-fry until the cabbage begins to wilt, about 3-4 minutes.
Pour in the prepared sauce mixture and stir well to coat all ingredients evenly.
Give the cornstarch slurry a quick stir and then add it to the wok, stirring continuously until the sauce thickens to your desired consistency. Cook for another minute.
Serve hot immediately with steamed rice.
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