Cut jie vegetables into chunks. Separate beech mushrooms. Slice bamboos.
Bring a pot of water to boil. Add some salt and oil. Blanch jie vegetables until the stem is tender (should give a little when pinched with fingers). Immediately transfer to cold water so the vegetables stay green. Blanch bamboos.
In a heated wok add slice ginger and oil. Stir until fragrant. Add beech mushrooms and cook until liquid seeps out. Add salt, sugar, and mushroom seasoning to taste. Add jie vegetables and bamboos. Add corn starch solution to thicken sauce. Transfer to platter. Optional: add home made carrot sauce. Serve.