Rehydrate the @dried wood ear mushrooms{8 // rehydrated and halved}. Blanch the @lotus root{340 g // peeled and sliced}, wood ear mushrooms, and @bell pepper{1 // cut in bite-sized chunks} for 45 seconds. Drain well.  
Mix @chicken powder{1 tsp}, @water{¼ cup}, @oyster sauce{2 tsp}, @salt{to taste}, @sugar{1 tsp}, and @ground white pepper{0.5 tsp} in a bowl.
Heat @vegetable oil{2 tbsp // or sunflower oil} in a wok over medium heat. Add @ginger{thumb // sliced} and fry for 45 secs, then add @garlic{2 cloves // minced}, and @spring onions{2 - whites only // cut into 2cm pieces} and fry another 20 seconds. 
Add the blanched veggies and stir-fry for 1 minute. Add @Shao Hsing wine{1 tbsp} around the edge, then your sauce mixture. 
When it begins to simmer, add @cornstarch{1 tsp // mixed with water} and mix until the sauce coats everything.