Place the wood ear mushrooms in a large bowl and cover with hot water. Let them soak until fully rehydrated and pliable, about 7 to 8 minutes, then slice into 1-inch pieces.

Heat a large skillet or wok over high heat and add the oil. The oil should shimmer but not smoke before you add the ingredients.

Add the onion and bell pepper. Sauté for about 2 minutes, until they are just beginning to soften and the edges are translucent.

Toss in the carrot, cabbage, shiitake mushrooms, and rehydrated wood ear mushrooms. Add the soy sauce and salt, then sprinkle with the black pepper.

Pour in the vegetable broth and the rice vinegar. Stir-fry everything together over high heat until the vegetables are tender but still retain a distinct crunch—do not overcook or they will become soggy.

Mix in the scallions and remove the pan from the heat. Taste for seasoning, adding a final pinch of salt if needed, and serve immediately while the vegetables are still hot and crisp.