Make the Sticky Rice. Your sticky rice should be done/nearly done steaming before you begin this step. In a wok/small pot, heat 1 tablespoon of the shallot-infused oil on medium-heat, and fry minced ginger until aromatic, around 1 minute. Add shiitake mushrooms and cook until most moisture evaporates, then follow with carrots, fried bean curd, fried shallots, minced jerky, and cashews. Cook everything together while constantly stirring for 2-3 minutes. Deglaze with soy sauces, cooking wine, doubanjiang, vegan oyster sauce, brown sugar, and five spice. Mix everything together, then immediately follow with your steamed sticky rice (break it up and add by chunks). Note: be careful not to squish the rice while stirring! Then, finish by adding mushroom water with a drizzle of toasted sesame oil, and cook until most of the liquid evaporates.