Boil chestnuts in water until cooked. Blanch bamboo and bok choy.
Optional: deep fry separately for 1 minute chestnut, ginkgo nuts and bamboo
In a hot wok, add oil and ginger, stir until fragrant. Add water, soy sauce, chestnuts, bamboo, ginkgo nuts, shitake mushrooms, sugar and salt. Simmer until cooked.
Add potato starch mixed in water to thicken. Add vegetarian oyster sauce to taste.
Serve on plate and arrange bok choy around the border.