Boil dried dates and raw chestnuts separately until fully cooked. Slice king oyster mushrooms. Score in crisscross patterns on one side. Blanch oyster mushrooms until they are soft and flexible.
Tightly roll oyster mushrooms and pin in place with toothpick. Deep fry the mushrooms rolls so they will hold their shape.
In a heated wok, add vegetable oil and minced ginger slices. Stir until fragrant. Add ginkgo nuts, cooked chestnuts, and dates. Stir and season with salt, kelp (or mushroom) seasoning, sugar (or dissolved rock crystal sugar). Add fried mushrooms. Stir. Add peas.
Thicken sauce with potato starch solution. Add sesame oil and serve.