Squeeze out the liquid from the mushrooms, cut off the stems (the stems are super chewy and I love them, so I add the stems to the dish but others discard) and slice; keep the mushroom soaking water for later. Drain the black fungus, trimming off any hard stems, and tear any large pieces in half. Drain the beancurd sticks and cut into 5cm (2 inch) pieces.

Heat a large Dutch oven or wide pot over medium-high heat. Add the oil and when hot, throw in the ginger and white part of the scallions and stir until fragrant, about 30 seconds. Reduce heat to medium, and add the red fermented beancurd, using a spoon or chopsticks to break it up. Add the mushrooms, black fungus, and lily buds, sugar, and a stir for 1-2 minutes. Next, add the cabbage, beancurd sticks, tofu puff, and lotus root and toss well for 1 minute. Add the soy sauce, mushroom soaking water or vegetable stock, and combine well. Cover and cook for 6-7 minutes until the cabbage has wilted.

Drain the mung bean vermicelli and add to the pot, along with the baby corn, snow peas, and green parts of the green onions and stir to combine. Cover and cook for 2-3 minutes, until the snow peas are bright green and crisp-tender and the vermicelli has expanded and soaked up some of the liquid. Drizzle over sesame oil, and taste, seasoning with salt, if required, and white pepper. Remove from heat immediately and scatter with a few sesame seeds. Serve hot, with rice.