Begin by soaking the dried Shiitake mushrooms in warm water for ten minutes to soften. Discard this initial water, rinse them, and then soak in fresh warm water for two hours. Be sure to save this soaking liquid. After soaking, slice the mushrooms into thick pieces, being careful not to squeeze out the flavorful juices from within.

Gently wash the Morel mushrooms and soak them in cold water for thirty minutes, reserving the soaking water once finished. Soak the wood ear fungus in hot water for thirty minutes, then rinse, trim away any hard stems, and tear into bite-sized pieces.

For the fried beancurd skin, soak in hot water for an hour before discarding the water and boiling them in fresh water for ten minutes, then drain. Rinse and drain the canned straw mushrooms. Slice the king oyster mushrooms into even pieces. For the white Shimeji mushrooms, trim the base, separate the stalks, and wash thoroughly.

Prepare the fresh vegetables by peeling and slicing the courgette and carrots. Remove the woody ends of the asparagus and cut into sections. De-string the sugar snap peas, then wash and drain all vegetables.

Finely mince the ginger and, if using, deseed and slice the red chilli.

Bring a large wok of water to a boil with a pinch of salt and a splash of oil. Blanch the wood ear fungus, beancurd skin, king oyster mushrooms, carrots, courgette, and asparagus for two minutes. Drain and set aside to cool.

In the same manner, blanch the sugar snap peas for about one minute, followed by the straw mushrooms and white Shimeji mushrooms for another minute. Drain everything well.

Heat a large wok over medium heat with a little oil. Sauté the ginger and chilli until the aroma fills the kitchen. Add the Shiitake mushrooms, Morel mushrooms, and beancurd skin. Stir-fry briefly before splashing in the cooking wine. Lower the heat and allow the mushrooms and beancurd to gently stew in their own juices for five minutes.

Increase the heat to medium-high. Return the blanched wood ear fungus, king oyster mushrooms, carrots, courgette, and asparagus to the wok. Toss briefly, then add the straw mushrooms and white Shimeji mushrooms. Pour in the prepared seasoning sauce and stir-fry quickly to ensure everything is evenly coated, then add the blanched sugar snaps.

Pour in a small bowl of the reserved mushroom soaking water and stir in the cornflour slurry. Toss everything one final time until the sauce thickens and the dish is heated through. Avoid overcooking at this stage to ensure the green vegetables retain their bright, beautiful shine. Arrange on a large dish and serve immediately.