Soak mushrooms in hot water and cover for 30 minutes. Soak beancurd sticks in cool water, then slice into 2-inch length. Slice Chinese cabbage into ½-inch strips, wash and drain. Slice tofu puffs in half.

Heat oil in wok over medium high heat, coat red snapper fillet slices with plain flour and pan fry until golden brown.

Remove and set aside then stir fry mushrooms until aromatic. Add in black fungus, Xiao Bai Cai and Chinese cabbage, stir fry 2 minutes and reduce in Shao Xing rice wine before adding in beancurd sticks and tofu puffs.

Combine Nan Ru, oyster sauce, salt, sugar, and sesame oil. Add 1½ cups water, cover the wok, turn heat to low and let simmer for 10 minutes or until the sauce in the pot is reduced by three fourths. Add red snapper fillet slices into the clay pot.

In a small bowl, mix corn starch with 1 tablespoon water, stir to mix, and add to the pot while stirring to thicken the sauce until it is gently clinging to the vegetables. Serve hot in clay pot. Garnish with coriander.