Soak mushrooms for half an hour, cut into thin strips. Chop garlic and chili, cut bell bell pepper and carrots into strips, mushrooms into slices.
Heat oil and stir-fry garlic and chili, add peppers, peas, green onions, mushrooms, bamboo shoots, carrots, and bean sprouts in order, turning throughout. Season with soy sauce. Mix cornstarch with a little bit of mushroom soaking water and thicken the sauce with it.
Arrange the vegetables on warm plates and serve with basmati rice.