Peel nagaimo and slice. Put nagaimo in boiling water and cook till halfway done. Cut stems from all mushrooms and rinse. Slice oyster mushrooms and cut white mushrooms in half. Keep beech mushrooms whole.
Add oil to a heated pan, sauté minced garlic till fragrant. Add nagaimo, mixed mushrooms, and stir-fry completely. Add Lee Kum Kee Concentrated Chicken Bouillon and mix well. Ready to serve.