Fry thinly sliced veggie ham (prevents cracking while handling). Tightly wrap chopped gobo inside veggie ham and tie securely with gourd string. Chop carrots into bit sizes.

Cook dry shiitake mushroom in soy sauce and water; simmer until tender. Set aside.

In a heated wok, add ginger and oil, shiitake mushroom (with sauce), ginko nuts, carrots. Stir until fragrant. Add water and allow contents to simmer until tender.

Add veggie ham wraps. Stir. Add mushroom seasoning, sugar, salt, veggie oyster sauce, and potato starch premixed in water to thicken the sauce. Serve.