Trim the dirty ends of the oyster mushrooms and tear them into strips after rinsing lightly.

Cut off both ends of the zucchinis, slice them in half lengthwise, and then cut into half-moon shapes.

Place the prepared zucchini and mushrooms into a pan, and add 1 tbsp of minced garlic.

Add 3 tbsp of cooking oil and 0.5 tbsp of salt to the pan.

Stir-fry on high heat. Mushrooms will release water; cook until the liquid evaporates.

Once the liquid has evaporated, turn off the heat. Add 0.5 tbsp of sesame oil and a pinch of black pepper, then mix well.