Slice veggie sea cucumbers, bamboos, shiitake mushrooms and carrots. Cut snap peas in half. Blanch veggie sea cucumber, bamboos and shiitake mushrooms.

In a heated wok, add oil and ginger slices. Stir until fragrant. Add vegetarian sea cucumbers; stir. Add ginko nuts; stir. Add mushrooms, bamboos and carrots; stir. Season with white pepper, salt and sugar. Add snap peas and potato starch solution. Stir and serve.