Remove ends, trim and peel squash, cut into chunks. Slice carrots, bamboo fungus and wood ears.
Heat wok, add oil and ginger; stir in chayote squash. Add enough water to cover the chayote squash then simmer until the water evaporates and the squash is tender. Add wood ears, bamboo fungus, and carrots. Stir fry, season with salt, brown sugar, and mushroom seasoning.