Heat oil in a wok or skillet over medium heat. Add ginger and garlic and fry for 30 seconds. Add mushrooms and fry for 5 minutes, stirring often so they don’t stick.
Add Lee Kum Kee Vegetarian Stir-fry Sauce, Lee Kum Kee Pure Sesame Oil, spring onions, carrot, and bamboo shoots (if using) and fry for 2 minutes, until hot and well combined. Season to taste with salt and pepper.
Spoon red cabbage into the lettuce cups. Top with mushroom mix, then sprinkle with garnish.