1️⃣ Prepare the Mushrooms:

1. Heat 1 tbsp vegetable oil in a skillet or wok over medium heat.
2. Add the sliced shiitake mushrooms and sauté for 4-5 minutes until tender and slightly golden.
3. Add minced garlic and cook for another 1-2 minutes.

2️⃣ Season the Mushrooms:

1. Stir in soy sauce, oyster sauce (if using), and sesame oil.
2. Mix the cornstarch slurry into the skillet, allowing the sauce to thicken slightly.
3. Remove the mushrooms from the skillet and set aside.

3️⃣ Scramble the Eggs:

1. In a bowl, lightly beat the eggs with a pinch of salt and pepper.
2. Add the remaining 1 tbsp vegetable oil to the skillet.
3. Pour the eggs into the pan and cook over medium-low heat, gently stirring to create soft, fluffy curds.

4️⃣ Combine and Serve:

1. Return the cooked mushrooms to the skillet and gently fold them into the eggs.
2. Serve hot, garnished with chopped green onions.