Remove seeds and thinly slice the red pepper. Peel and cut Chinese okra into chunks.

Deep fry or boil okra until tender. Arrange on platter.

In a heated wok, add oil, ginger and water; bring to boil. Add needle mushroom, woodear, hot pepper, sugar, salt, mushroom seasoning, and white pepper. Add potato starch mixed with water to thicken. Add sesame oil.

Pour sauce over Chinese okra and serve.