Soak shiitake mushrooms.
Cut bean curd sheets to 2” x 4”. Loosely separate them in a drainer. Soak in hot water until the sheets turn to creamy off white color (45+ minutes). Drain.
Matchstick julienne bamboo shoots and shiitake mushrooms. Blanch.
In a heated wok bring water to boil. Add shiitake mushrooms, bamboos, ginger, cooking oil. Stir. Add bean curd sheets, mushroom seasoning, salt, sugar and white pepper. Add corn starch mixed in water to thicken sauce. Add sesame oil. Serve.