Clean the king oyster mushrooms using a knife or peeler to remove debris. Slice them into 0.5cm thick pieces or halve them for thicker slices.

Sprinkle 1/3 tbsp salt on the mushrooms and let them sit for 10 minutes to release moisture. Squeeze out the water without rinsing.

Deseed and chop the green chili and red bell pepper into bite-sized pieces.

Finely mince the white part of the spring onion to make 1 tbsp.

Heat a pan and add 1 tbsp vegetable oil, 1 tbsp minced garlic, and 1 tbsp minced spring onion. Stir-fry until fragrant.

Add the salted and squeezed mushrooms to the pan, followed by 1 tbsp oyster sauce. Stir-fry until evenly coated.