Stir-fried Sichuan Vegetable With Mushroom, Carrot and Black Fungus

Ingredients:
4 cloves garlic (chopped)
1 sichuan preserved vegetable (soaked in water for 1 hour to reduce saltiness, shredded thinly)
1/2 carrot (shredded thinly)
4 dried chinese mushroom (soaked in water, sliced thinly)
4 dried black fungus (soaked in water, sliced thinly)
4-5 tbsp water

Seasoning:
1 tbsp light soya sauce

Methods:
1. Saute chopped garlic until fragrant.
2. Add in mushroom. Continue stirring until aromatic.
3. Add in sichuan vegetable, carrot and black fungus. Stir fry until well-mixed.
4. Drizzle with light soya sauce.
5. Pour in water and continue stirring until most of the water has evaporated.
6. Serve with either rice or porridge.