white parts chopped and green parts thinly bias-sliced
4 Thai chile peppers
seeded and minced
1 pound fresh shiitake mushrooms
1 pound fresh oyster mushrooms
stemmed and sliced
½ cup soy sauce
½ cup calamansi (Philippine lime) juice
3 tablespoons avocado oil mayonnaise
Heat oil in a wok or large skillet over medium-high heat. Add onion, garlic, and white parts of green onions; cook and stir until softened, about 3 minutes. Stir in chiles and mushrooms; cook, stirring, until tender and excess liquid evaporates, 5 to 8 minutes. Add soy sauce and calamansi juice; cook, stirring, until reduced to a glaze consistency, 5 to 7 minutes. Taste and add more soy sauce or calamansi juice to reach desired tanginess and saltiness.
Serve hot with a dollop of avocado oil mayonnaise and a sprinkle of the green parts of green onions.