Wash and julienne the carrot, then microwave until cooked. Remove the tough skin from the base of the asparagus and cut into sections. Julienne the black fungus mushroom and red bell pepper.

Heat oil in a pan and sauté the minced garlic until fragrant. Add the asparagus and stir-fry, then add the remaining ingredients and salt to taste. Add a little water, mix well, cover, and steam until cooked. Serve on a plate.