In a wok, heat ½ Tbsp. cooking oil. Stir-fry the shiitake mushrooms and bamboo shoots. Add the black trumpet mushrooms, goji berries, daylily bulbs and a mixture of Lee Kum Kee Brown Braising Sauce, Lee Kum Kee's Premium Oyster Sauce, Lee Kum Kee Chiu Chow Style Chili Oil, and water. Braise for around 10-15 minutes until well cooked.