In a small bowl, combine ¼ cup of water, 2 tablespoons of soy sauce, 2 tablespoons of vegetarian oyster sauce, 1 teaspoon of sugar, a pinch of black pepper, and 1 tablespoon of sesame oil. Stir until fully blended.

In another small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water until smooth to create a slurry.

Heat ¼ cup of water in a skillet over medium-high heat. Add the baby bok choy along with a pinch of salt, cover the skillet, and steam for about 1 minute.

Thoroughly clean the skillet and heat 2 tablespoons of peanut oil over high heat. Add the brown mushrooms in a single layer and sear for 1 minute without stirring.

Push the sautéed mushrooms to one side of the skillet. Add a touch more peanut oil, then toss in the dried Chinese chili peppers, minced garlic, grated ginger, and sliced green onions. Stir until fragrant.

Return the steamed bok choy to the skillet, pour the prepared sauce over the mixture, and stir in the slurry until thickened, about 1-2 minutes.