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Method

1. 1 Tear the mushrooms by hand along the grain instead of cutting them with a knife; the rougher side will hold the sauce better than the cut side.
2. 2 Sauté the mushrooms in a dry pan for 4 minutes first to allow them to release their water.
3. 3 Mushrooms must be completely drained before adding oil; adding oil too early will cause the mushrooms to boil in their own water.
4. 4 Pour in the oil and sauté the minced garlic and chili peppers along with the mushrooms for 40 seconds over high heat.
5. 5 Add soy sauce and oyster sauce, then stir for 60 seconds until the sauce coats the mushrooms.
6. 6 Turn off the heat, mix in the basil leaves and squeeze in some lemon juice, then serve immediately.