Peel and core the chayote, then julienne (see tips).
Peel the carrot and julienne.
Deseed the bell pepper and julienne.
Peel and thinly slice the shallots.
Peel and mince the garlic.
Peel and grate the ginger.
Thinly slice the mushrooms.
Heat the cooking oil in a wok or frying pan.
Saute the shallots, garlic and ginger until fragrant.
Turn up the heat to high and add the chayote, carrot, bell pepper and mushrooms. Sprinkle in the salt and pepper. Stir fry (see stir frying basics) for one minute.
Sprinkle in the sugar and add the rice wine. Stir fry for two to three minutes or until the vegetables are just beginning to get tender.
In a small bowl, stir together the soy sauce, lemon juice and starch with half a cup of water. Pour into the vegetables in the pan. Continue stir frying until the sauce is thick and clear. Cook a minute or two longer to make sure that the starch leaves no powdery sensation in the mouth.
Serve the vegan mushrooms and chayote stir fry topped with sliced scallions and fried garlic. Serve over rice or toss with cooked noodles.