1. In a large bowl filled with warm tap water, soak bean threads for 30 minutes and drain. Cut into 2" pieces. Meanwhile, in a small bowl filled with hot tap water, soak dried mushrooms for 15 minutes and drain. Cut off stems and discard. Slice caps into strips.
2. Transfer carrots and zucchini to a bowl and toss with soy sauce, garlic, and vegan sugar. In a wok or large frying pan, heat sesame oil. Cook scallions over medium-high heat until barely tender, 1-2 minutes. Add carrots, zucchini, and musrhooms and stir-fry 2-3 minutes.
3. Add bean sprouts and spinach and cook 1-2 minutes. Add drained bean threads and cook, stirring, until heated through, 2-3 minutes. Sprinkle with sesame seeds. Serve.