Pour in 100 ml vegetable oil into a wok and heat to medium hot. Add tofu skin stick. Reduce the heat to medium-low immediately. Quickly flip and fry the tofu evenly and thoroughly until expanded. Remove with chopsticks and place into warm water until soft. Drain.
Soak the mung bean vermicelli in warm water until soft, drain. Place the bamboo shoots into boiling water and cook for 2 minutes, drain. Squeeze the water from soaked mushrooms, then cut into thick slices.
Heat 1 tablespoon vegetable oil in the wok to medium-high, add the ginger slices and stir-fry for 15 seconds. Add the fried tofu sticks, fresh mushrooms, soaked mushrooms and bamboo shoots and then stir fry for another 30 seconds. Add cabbage and black fungus, and stir fry for 1 minute. Add water, mung bean vermicelli, preserved tofu sauce, MSG, and salt. Stir well. Switch the heat to medium-low, and cook for 6 minutes. Serve hot.