• Prepare the ingredients.
  
• Chop the garlic, chili pepper, green onion, and coriander.
  4 fresh Thai chilies, 6 cloves garlic, 1 bunch coriander, 1 green onion (chopped)
  
• Wash the mushrooms and cut the mushrooms that are too long into sections. Slice the king oyster mushrooms.
  200 g fresh mushroom combination package
  
• Add water to a saucepan, bring to a boil and add the mushrooms. Cook over medium heat for 2 minutes.
  
• Remove the mushrooms from the heat and drain. Transfer to a serving bowl.
  

Prepare the sauce

• Add 20ml of oil (4 tsps) to the wok over low heat and add the Sichuan peppercorns. When you smell the peppercorns, remove them from the oil, leaving the flavored oil in the wok. Discard the Sichuan peppercorns. Then add the garlic and chili peppers.
  4 fresh Thai chilies, 6 cloves garlic, 1 g Sichuan peppercorns, 20 ml oil
  
• Sauté until fragrant, then season with salt, oyster sauce, soy sauce, and finally add the green onions and coriander. Stir well to combine.
  1 green onion (chopped), 1 ml salt, 5 ml oyster sauce, 10 ml light soy sauce , 1 bunch coriander
  
• Pour the sauce over the mushrooms and serve.