Remove stems and clean mushrooms. Cut pickle mustard and smoked vegi ham into strips. Blanch pickle mustard to remove impurities.

In a heated wok, add oil and ginger. Add mushrooms and cook until liquid seeps out. Season with salt, brown sugar, mushroom seasoning, white pepper, and chili sauce; set aside.

Add oil and stir fry pickled mustard. Add rice vinegar (if not sour enough), dissolved rock sugar and mushroom seasoning. Stir. Add mushroom and smoked vegi ham. Stir. Add black vinegar and sesame oil. Serve.