Soak the mushrooms: Add the dried wood ear mushrooms into a small bowl and add 1 cup hot water to cover. Soak for 15 to 20 minutes, until the mushrooms are soft throughout. Drain well. Remove any tough ends if needed, then cut into bite-sized pieces.

Mix the sauce: Combine the mushroom powder, cornstarch and water in a small bowl. Stir to mix well.

Make the stir fry: Add 1/4 cup water to a large skillet. Heat over medium-high heat until boiling. Add the lotus root and carrot. Cover the pan and steam for 1 minute. Then add the snow peas and soaked wood ear mushrooms. Stir a few times. Cover and steam for another 20 seconds. Once done, transfer all the vegetables to a big plate. Wipe the pan with paper towels to remove any water.

Heat the oil in the same pan over medium-high heat until hot. Add the garlic and ginger. Stir a few times to release the fragrance.

Add back all the vegetables. Stir a few times to coat the vegetables with oil. Sprinkle the salt. Stir and cook until the vegetables have softened but are still crisp, 1 to 2 minutes.

Stir the sauce again to fully dissolve the cornstarch, and pour it into the pan. Immediately stir to mix well, until the sauce thickens. Transfer everything to a large serving plate.

Serve hot as a side dish.