Cut the king oyster mushroom into large pieces, and peel the white beech mushroom by hand into a group of 3-4. Peel the garlic; cut the chili into diagonal slices; wash the Thai basil and drain the water.

Put 4 tablespoons of oil in the pan, turn on medium heat, and half-fry the king oyster mushroom until golden brown. Take out the king oyster mushroom and set it aside.

Put the white beech mushroom in the pan, fry the surface until golden brown, in the same way, take out white beech mushroom and set it aside.

Pour out the excess oil in the pot, add sesame oil, fry the ginger slices over low heat, and stir until turn golden, then add the garlic and fry until fragrant.

Put the fried mushrooms back into the pot, then add soy sauce paste, Shaoxing wine, sugar, and stir fry. Cook on high heat until the sauce thickens.

Finally, add the chili flakes and Thai Basil, and stir-fry it to ready for serving.