Stir-fried Mixed Vegetables

This was the only vegetables I had for the CNY gathering.

Ingredients without exact measurements:

soft white fungus, soaked and trimmed (You can use black fungus too!I ran out of black fungus)
baby corn, sliced to half
canned button mushrooms, halved
cauliflower, cut into sprigs
carrot, sliced
broccoli, cut into florets
soaked and cooked Chinese mushrooms, halved
1 tbsp olive oil
1/3 tsp salt
1/3 cup vegetable stock (use cubes)
1 tsp light soy sauce
2 tbsp mushroom sauce
1/2 tsp sugar
1 tsp sesame oil

1. Boil a small pan of water and blanch the white fungus. Rinse in cold water, drain and set aside. Blanch the baby corn and the button mushroom in the same pan of water and rinse.
2. Heat the olive oil in a wok. Add salt, cauliflower and carrot and stir-fry for 2 minutes. Add the baby corn and broccoli, button and fresh Chinese mushrooms and white fungus. Stir to combine.
3. Pour in the stock and continue cooking for 1 minute. Season with soy sauce, mushroom sauce, sugar and sesame oil.
4. Adjust the flavor to taste.
5. Serve.