Bring a small saucepan of water to boil. Add 1 tablespoon vinegar and ¼ tsp salt followed by lotus root. Cook for 2 minutes. Remove lotus root, rinse in cold water, and drain. Set aside.
Discard water from saucepan. Fill with fresh water and bring it to a boil. Add ginkgo nuts and cook for 5 minutes. Remove and drain. Set aside.
Heat vegetable oil in a wok or large fry pan. Add mince garlic. Stir fry for 20 seconds. Add mushroom caps and carrots. Stir fry for 2 minutes.
Add ginkgo nuts, baby corn, and cooked lotus root. Stir fry for 2 minutes.
Add soy sauce and Shao Hsing rice wine and continue to cook for another 2 minutes.
Add Napa cabbage and snow peas. Season with salt. Stir fry for 2 more minutes.
Pour in corn starch mixture and allow sauce to thicken. Turn off stove and drizzle sesame oil over vegetables.
Remove and serve immediately.