Prepare the Sauce by whisking together water, soy sauce, vegetarian oyster sauce, sugar, black pepper, and sesame oil until well combined.

Make the Slurry by combining cornstarch and a bit of water in a separate bowl, stirring until smooth.

Steam the Bok Choy by bringing a skillet with a splash of water to a boil, adding baby bok choy with a pinch of salt, cover, and steam for 30 seconds.

Sear the Mushrooms in a clean skillet with heated peanut oil, adding brown mushrooms in a single layer and searing for 1 minute.

Cook the Aromatics by pushing seared mushrooms to one side and adding dried chili peppers, garlic, and fresh ginger to sauté until fragrant.

Combine & Thicken by returning the steamed bok choy to the skillet, pouring the prepared sauce, and adding the cornstarch slurry, stirring until thickened.