Soak bean curd stick in hot water until tender. Cut into 2” strips. Slice bamboos, carrots and button mushrooms.
Heat wok and add oil, ginger, and button mushroom; stir. Add straw mushrooms, carrots and water and allow it to simmer. Add bean curd and stir. Season with salt, sugar, mushroom seasoning and pepper. Thicken sauce with potato starch pre-mixed with water. Before removing content from wok, add snap peas. Serve.