Blanch Napa cabbage until tender, drain and set aside.

In a heated wok, add minced ginger and oil, stir fry until fragrant. Add water, mushroom seasoning, salt, brown sugar and sugar. Coat Napa cabbage in the sauce to season, drain and place on serving plate.

Using the same sauce, add bell pepper, needle mushrooms, woodear and beech mushrooms. Stir until tender. Add potato starch premixed in water to thicken. Add sesame oil. Pour the content over the Napa cabbage and serve.