Using your hands, pull apart the oyster mushroom clusters into smaller, bite-size clusters (check out the video within this bog post for reference).

Fill a large stockpot with water and set it to high heat. Once it reaches a boil, season it with 4 teaspoons of salt. Boil the mushrooms, submerging them often, until tender, 3 to 5 minutes. Drain the mushrooms and using your hands or a fine-mesh sieve, squeeze out as much of the water from the mushrooms as you can.

Meanwhile, heat 2 cups of the oil in a large sauté pan over medium heat.

Place the cornstarch into a large bowl and set aside.

Add the remaining teaspoon of salt into a small bowl along with the black pepper and white pepper. Whisk to combine and transfer 2 teaspoons of the salt and pepper mixture into the bowl with the cornstarch, whisking to combine. Set aside the remaining salt and pepper mixture.

Transfer the mushrooms to the bowl with the seasoned cornstarch and toss gently to combine, ensuring all the mushrooms are coated in the cornstarch. Working in batches, fry the mushrooms in the hot oil - you’ll know it’s hot enough when you place a dash of cornstarch into the oil and it sizzles immediately - until golden and crispy, 4 to 6 minutes. Using a slotted spoon, transfer the crispy mushrooms to a paper towel lined plate and repeat until all the mushrooms are fried.

Heat the remaining 2 tablespoons of oil in a large wok or skillet over medium-high heat. Once the oil is hot, stir fry 1 ½ cups of the green onion, Thai chilies, and garlic until fragrant, 1 to 3 minutes. Add the mushrooms into the wok, season with the remaining salt and pepper mixture, and continue to stir fry until coated in the seasoning and heated through, another 2 to 4 minutes.

Garnish with the remaining green onion and serve immediately. ENJOY!