Taiwan Style Vegetables

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.

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