Stir fry cabbage with mushrooms and black fungus

Marketing can be challenging when cooking for a small family. Like when I buy a cabbage, I probably have to cook it twice in the same week. That day I bought one to make chicken soup on one day, the other half cabbage was sitting in the fridge so I wanted to make something like chap chye but a simpler version with all the possible ingredients I have at home. This is another time saving dish because it allows me to do some quick washing up when the vegetable is cooking.

Ingredients
Half a cabbage (cut into chunks)
5 small dried shiitake mushrooms
Some dried black fungus
Sliced carrot
Sliced ginger
Chopped garlic

Sauce
1 Tbsp oyster sauce
1 tsp tau cheo
White pepper
Sugar to taste 
Some water

Recipe
1. Soak the mushrooms and black fungus till soft. Remove the stems from mushrooms and cut the mushrooms into strips. For the black fungus, remove the thick part and cut them into pieces. Retain the liquid for soaking mushrooms.
2. Heat the oil in the wok and stir fry the sliced ginger for a while before adding in the chopped garlic. Stir fry till fragrant then add in sliced carrot and mushroom strips. Let it cook for a while then add in the cabbage and black fungus. Pour in the liquid for soaking mushrooms.
3. Add the oyster sauce and tau cheo and stir fry it. Add a dash of white pepper and some water so that the cabbage is almost covered. Put on the lid and let it cook for at least 10 minutes till the cabbage has softened.
4. Do a taste test and adjust the taste accordingly with sugar. Transfer to serving plate and it is done.