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Make the sauce: 2 tbsp of oyster sauce, 2 tsp of soy sauce, a little touch of black pepper, 3 tbsp of water.
Soak the dried black fungus for 4 hours, rib it into bite size. Do the same thing to the dried mushrooms.
Cut off the top flowering part of the broccoli. Cut the broccoli stem into a smaller size. Rib the cabbage into bite size.
For the long beans, remove the end and cut it into 3 inches long. Cut the carrots into bite size.
Heat your wok. Add oil, carrot, broccoli stem, and the long beans. Stir them on medium heat until they reach your desired texture.
Add the rest of the broccoli and the cabbage. Stir them for another 3 minutes.
Then add the black fungus, mushroom. Give them a rough mix then put the garlic and ginger the last so you don’t burn them.
Keep stirring them until you can smell the aromatic coming up. Pour in the sauce. Mix well. Taste and adjust the flavor and you are ready to serve.