Bring a pot of water to boil for blanching the vegetables.
Meanwhile, combine the ingredients for the sauce.
Peel and slice the lotus root and carrots thinly, string, and halve the green beans.
Blanch the lotus root, green beans, black fungus, and carrots in boiling water for 1 minute, drain thoroughly.
Heat oil in a pan until very hot then add the vegetables and saute for 1 minute.
Add the ginger and garlic, continue to stir fry till fragrant.
Drizzle the Shaoshing wine along the edge of the pan, stir well.
Add the sauce and continue sautéing until the sauce thickens and coats the vegetables, about 2 minutes.
Remove from heat and serve.