Cut jie vegetable stems into 2” pieces. Slice carrots and bamboos. Remove tips of mushrooms.

Bring water to boil, add oil and salt. Blanch jie vegetables for 2 to 3 minutes, or until you can break apart the stems by pressing down. Drain and arrange on platter.

In a heated wok, add oil and sliced ginger. Stir. Add mushrooms. Stir until fragrant. Add carrots, bamboo, and some water. Stir. Add white pepper, salt, sugar, and mushroom seasoning. Pour over jie vegetable and serve.