Clean and slice vegetables into similar sizes (see photos). Blanch bamboo slices. Pre-cook fresh shiitake mushrooms in small amounts of water (prevents discoloring other ingredients when mixed together).
In a heated wok, add oil and ginger. Stir until fragrant. Add lotus root, white crab mushrooms and beech mushrooms. Allow to cook until fragrant. Add wood ear fungus and water. Season with mushroom seasoning, salt, sugar and fish sauce. Simmer. Add shiitake mushroom, cauliflower, carrots, bamboos and celery. Simmer until tender. Add color peppers and potato starch solution. Stir and serve.