Toss the sliced shiitake with soy sauce, rice vinegar, grated ginger, minced garlic, salt and pepper in a bowl. Let marinate 8–10 minutes while preparing other components.

Coat mushrooms

Combine cornstarch and flour in a shallow bowl. Dredge each shiitake slice in the dry mix so they are evenly coated, shaking off excess.

Fry until crispy

Heat neutral oil in a wide skillet or shallow pan over medium-high heat to roughly 350°F (hot but not smoking). Fry coated shiitake in batches, 2–3 minutes per side, until deep golden and crisp. Avoid overcrowding. Transfer to a paper towel-lined plate and blot excess oil.

Finish

While still hot, drizzle the crispy shiitake with 1 tsp sesame oil and a light sprinkle of salt. Set aside and keep warm.

Wild Mushrooms & Vegetables

Prep

Clean and slice wild mushrooms and prepare vegetables (halve bok choy, slice peppers, julienne carrot). Separate scallion whites and greens.

Sauté aromatics

Heat 2 tbs vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and the white parts of the scallions; stir 20–30 seconds until fragrant.

Cook mushrooms

Add wild mushrooms and cook, stirring, until they release moisture and begin to brown, about 4–5 minutes.

Add vegetables

Add carrot and red bell pepper and stir-fry 2 minutes; add bok choy and continue to cook 1–2 minutes until wilted but still bright.

Sauce and finish

Stir together light soy sauce, mirin, oyster sauce and 2 tbs water/stock. Pour into the pan, toss to coat and simmer 1 minute until sauce slightly thickens and vegetables are glazed. Add a pinch of white pepper. Taste and adjust seasoning.

Keep warm

Remove from heat and fold in half the sliced scallion greens for freshness.

Sauce / Dressing

Mix dressing

Whisk together tamari (or soy), sesame oil, rice vinegar, maple syrup (or honey) and optional chili flakes in a small bowl until combined. Adjust sweet/sour/salty balance to taste.

Rice & Assembly

Warm rice

If the cooked short-grain brown rice is chilled, reheat gently in microwave or on stove with a splash of water until steaming, fluff with a fork.

Assemble bowls

Divide warm rice between 2 bowls (about 1 cup each). Arrange a portion of the wild mushroom & vegetable stir-fry on one side, and a generous handful of crispy shiitake on the other. Drizzle each bowl with 1/2 of the sauce/dressing.

Garnish

Sprinkle toasted sesame seeds, remaining scallion greens and cilantro over the bowls. Add pickled ginger and lime wedge on the side. Finish with optional chili oil or sriracha to taste.

Serve

Serve immediately so the shiitake remains crisp. Squeeze lime over the bowl before eating for brightness.