Cut ingredients into similar size strips.
Blanch button mushroom in water with a little vinegar to keep it from turning brown.
In hot wok with oil, stir fry ginger, vegi abalone, bamboo, brown beach mushroom with sugar, salt and mushroom seasoning. Stir. Add red and yellow pepper. Stir. Add corn starch mixed with water to thicken sauce. Add button mushroom and sesame oil. Serve.