Slice veggie tripe, bamboos, pickled mustards, carrots and hot chili peppers into strips. Clean and separate needle mushroom into small chunks. Blanch pickled mustard and bamboos. Pan fry or deep fry veggie tripe.

In a heated wok, add oil and ginger. Add pickled mustards and stir. Add needed mushrooms. Stir. Add bamboos, season with salt, sugar, mushroom seasoning and rice vinegar. Stir. Add carrots, chili peppers and veggie tripe. Stir and serve.