Prepare the mushrooms: Soak dried mushrooms in water until soft. To speed up this process, soak them in hot water for about 30 minutes.
Remove the stems with a pair of scissors. Save the stem for soups and reserve the mushrooms water for later.
Place gluten balls in a bowl and or hot water to cover the balls. Using a pair of tongs, dip the balls into the hot water to soften them. Once the gluten balls start to wrinkle, squeeze out the water and set them aside.
Heat a large wok and add 2 tablespoons of oil.
Sauté ginger until aromatic, then continue to cook mushrooms until fragrant. Add the sliced fresh bamboo shoots, gluten balls, toss everything until well-combined.
Season with dark soy sauce, soy sauce, vegan oyster sauce, and sugar.
Then, add the mushrooms water and bring it to a boil. Once the water has been absorbed, fold in the scallions or cilantro and turn off the heat.
Serve warm with rice.