Step 1

In a shallow pan or wok, heat up around a tablespoon of cooking oil of your choice. Add the king oyster mushrooms to the pan when ready.

Step 2

Stir fry the mushrooms on medium-high heat for around until they shrink from water evaporation or are slightly browned. Remove mushrooms from the pan and set aside in a bowl to save for later.

Step 3

Back in the pan, heat up another tablespoon or so of cooking oil. Stir fry the garlic until slightly browned, then add the ginger, frying for a minute or so (depends on how crispy you like your ginger, but just make sure it doesn't burn).

Step 4

Add the Thai chillies and then the sesame oil. Fry for another minute max (again, just make sure the chillies don't burn)

Step 5

Add the mushrooms and stir fry for a couple minutes. Add the soy sauce paste, dark soy sauce and cooking wine. Mix well, let sit for a couple minutes to let the alcohol burn off.

Step 6

Once mixed, add the green onions and Thai basil and cook for another minute (make sure the green onions and basil don't lose color).

Step 7

Serve with rice. Enjoy!