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Cut the mushrooms, carrots, beans, and bamboo shoots lengthwise into slices 1 in (2.5 cm) wide. Also slice up the chiles, but don’t remove the seeds. Pour the oil into a wok or a large pan. Wait a couple of minutes for the oil to get hot. Place the chiles in the oil and let them cook until they become fragrant. This happens between 1 and 2 minutes. They lose moisture as they cook, so watch for any signs of shriveling. If this happens, move on to the next step immediately. Mix in the carrots to get them coated in the oil. After about 2 minutes, they will have softened. Stir them into the oil, then wait between 3 to 4 minutes for them to soften. Move the cooked and sliced bamboo into the pan. Stir it to coat it in oil, then let it stir-fry for 3 more minutes. Pour the soy sauce into the pan and mix the ingredients to coat them evenly in it. Wait 1 last minute as the stir-fry finishes. Immediately serve and enjoy it. Store any leftovers in a sealed container in the refrigerator. It should stay fresh for a couple of days.
Slice up the vegetables and chiles. Heat sesame oil over medium-high heat. Cook the chiles for 2 minutes. Add the mushrooms and cook for 7 to 9 minutes. Stir in the carrots and cook them for 2 minutes. Add the beans and cook them for 4 minutes. Stir in the bamboo and cook it for 3 minutes. Mix in the soy sauce and cook for 1 more minute.