Drain the mushrooms
Heat the chilli oil & regular oil
Saute the shallots, sliced spring onions, diced garlic and green pepper
Add the green pepper
Add the veggie stock
Bring to the boil and add the dark soya, vinegar, sweet soya, shaoxing wine, chilli garlic paste
Add the cornstarch slurry to thicken the gravy
Finish off with the coriander stems and spring onion leaves