Chop mushrooms and vegetables into bite-size pieces.

Pour canola oil in a pan and add chopped green onion and garlic to make permall oil over low heat. (Make sure to cook over low heat because minced green onion and garlic are easily burnt.)

Stir-fry the vegetables in the perm oil first, and when it is half-cooked, season with mushrooms, salt, and stir-. (You have to add oyster sauce, so you have to add only a small amount of salt.)

When the mushrooms are cooked to a certain extent, add oyster sauce and oligosaccharide, stir-fry them, add the starch water, mix them, and finish with sesame oil and sesame salt. (Mix 1 tbsp starch powder + 2 tbsp water and prepare starch water in advance.)