Tear the oyster mushrooms and blanch them briefly in boiling water.

Rinse the blanched mushrooms in cold water and squeeze out as much water as possible.

Remove seeds from the paprika and slice it thinly along with the onion.

Heat olive oil in a wok and sauté minced garlic until fragrant.

Add the sliced vegetables and shrimp to the wok and stir-fry.

Add soy sauce and mix well.

Sprinkle black pepper and drizzle sesame oil, then stir briefly.