1. Rehydrate dried shiitake mushrooms and dried wood ear mushrooms in separate bowls of warm water for 30 minutes. Once soft, drain, squeeze out excess water, remove stems from shiitake, and finely slice both types of mushrooms.
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2. Finely mince fresh ginger and garlic. Thinly slice scallions, separating white and green parts.
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3. Finely chop napa cabbage and carrots. Drain canned bamboo shoots and finely chop them.
