Soak woodears until soft. Slice celery, carrot, bamboo, shiitake mushrooms and woodear fungus into matchstick sizes. Cut tofu skin into 1” wide strips.
Coat the edges of the tofu skin with mung bean starch (or corn starch) to prevent opening while cooking and deep fry until golden brown. Set aside.
In a heated wok, add oil and ginger; stir until fragrant. Add premium soy sauce, water, sugar, salt, shiitake mushrooms, woodear fungus, carrots, bamboos and celery. Stir. Thicken sauce with starch solution. Add fried tofu skin and stir to coat. Add sesame oil. Serve.