Soak mushrooms for 30 minutes, cut into fine strips. Finely chop garlic and chili, cut bell bell pepper and carrots into strips, mushrooms into slices. Heat oil and stir-fry garlic and chili, add scallions, peas, bell bell pepper, carrots, bamboo shoots, mushrooms and bean sprouts one by one, turning constantly.
Season with soy sauce. Mix cornstarch with some mushroom soaking water and thicken the sauce with it.
Arrange the vegetables on warmed plates and serve with basmati rice.