Soak the dried mushrooms in water till soft. Squeeze out excess water, then slice thinly. Cut the cabbage into wide strips, and cut the carrots into thin sticks.

In a large wok (preferably non-stick), heat the oil and fry the sliced shallots. Stir constantly so that the shallot rings will brown evenly. Take care not to let them burn. Once they turn golden brown, remove from the wok and drain on kitchen paper. Remove the shallot oil from the wok and reserve for cooking the rest of the ingredients.

Using the same wok (it's already oiled and heated from frying the shallots), saute the carrot sticks, seasoning with a little salt. When the carrot is soft, remove from the wok.

Add some shallot oil, fry half of the chopped garlic until fragrant (but not browned), then add the bean sprouts. Lightly season with salt and stir-fry till the bean sprouts are half-cooked. Remove from wok.

Next, add enough oil to stir-fry the mushrooms and cabbage. Saute the remaining garlic, then add the mushrooms and cabbage to stir-fry. Season with salt and a little oyster sauce, then cover the vegetables with water to cook till soft. Remove the vegetables from the wok, draining as much liquid as possible and leaving them in the wok.

This is where you have to do some experimenting to gauge how much or how little liquid you need for the beehoon. To this liquid, add ABC sweet soy sauce, light soy sauce, oyster sauce, shallot oil, and pepper. You can adjust the proportions depending on your taste preference. I prefer mine slightly on the sweet side, so I use about 3 parts ABC sauce, 1 part light soy sauce, 1 part oyster sauce, and a few drops of shallot oil. If it's not salty enough, you can always add more light soy sauce later.

Let the mixture come to a boil, then add the beehoon. Let it soak up the gravy, stir-frying with a spatula in one hand and a pair of chopsticks in the other. When the liquid has evaporated, add the cooked ingredients and fried shallots (if you like, reserve some for the garnish), then stir-fry to mix evenly.