1 Soak and rinse the vegetables at elast twice before draining it well and set aside.
2 Preheat the pan for about 2 minutes, sauté ginger, garlic cloves and mushrooms with some oil for about 1 minute while maintaining a covered wok.
3 Open the pan, give the wilted mushroom and quick stir, evenly spread the drained vegetable on top. Cover the wok and cook for 20 seconds before flipping the vegetables and cook for another 20 seconds.
4 Flip the pan over, Then drizzle some cooking wine and season over the vegetables. Give it a quick stir, and remove from wok.
5 To serve, top it with some fried shallot to enhance the flavour.