Cut taro into cubes. Slice red bell pepper, cucumber and button mushrooms.
Blanch red peppers, cucumbers, gingbo nut, straw mushrooms and beech mushroom. Blanch button mushroom separately. Drain and stir fry everything in canola oil and sliced ginger. Season with salt, sugar, pepper, mushroom seasoning, and sesame oil. Add cornstarch mixed with water to create the sauce. Serve on plate.
Sautee taro with water until cooked; season with salt. Serve on top of the vegetables.