Slice the onion and julienne the carrot thinly to ensure even cooking.

Julienne the green onion, using the green parts for a visually appealing dish.

Trim the oyster mushrooms, rinse under running water, and blanch in boiling water for 1-2 minutes.

Heat 2 tbsp of cooking oil in a pan and sauté 1 tbsp of minced garlic.

Add the julienned green onion to the pan and stir-fry to release its aroma.

Add the sliced onion and julienned carrot to the pan and stir-fry until the onion becomes translucent.

Add the blanched oyster mushrooms and stir-fry until well combined.

Add 2 tbsp sesame oil, 2 tbsp soy sauce, and a pinch of pepper to the pan.