Soak conpoy, mushrooms, black moss & oysters in water till soft.
Remove mushroom stems & marinade for 30 mins with 1 tsp each: oyster sauce, sesame oil & wine.
Deep fry beancurd sticks till golden brown. Be careful not to fry on high heat as itll burn easily. Drain & set aside.
Heat oil & sauteed garlic till fragrant. Throw it ginger, mushrooms & oysters.
Pour in stock & add beancurd sticks & ginkgo nuts. Add remaining oyster sauce & simmer for 5 mins. Add wine , sesame oil & black moss.
Mix well & transfer to melon. Cover with plastic cling & microwave on steam mode or for about 3-5 mins till melon becomes soft. Serve this rich appetizing dish hot!