Fill a pot with water and bring to a boil over the stove. The amount of water should cover the oyster mushrooms without it touching the bottom of the pot.

Clean the oyster mushrooms by wiping it with a paper towel. Tear or shred into bite size pieces. No need to chop. They can be pulled apart by hand.

Chop up some green onion. You can soak the white part of the green onion in ice cold water for about 2-3 minutes to rid off the spiciness or the strong taste. Drain water and pat with paper towel if you choose to soak it in ice cold water. Set aside.

Once the water starts boiling, quickly blanch the shredded oyster mushroom for about 1 minute.

Quickly drain the mushroom from the boiling water and add into a bowl of cold water to stop the cooking process.

Drain the blanched shredded mushroom and lightly squeeze out excess water.

Place the blanched oyster mushroom in a bowl.

Add the chopped green onion, soy sauce, oyster sauce, perilla seeds, sesame oil and minced garlic.

Lightly toss everything together. Feel free to use your hands. to do not put too much pressure when tossing the ingredients together.

Transfer to an airtight container and it will keep well in the fridge for 3-4 days or serve right away!