Cut the eggplants in half lengthwise, then slice diagonally into 1/2-inch (about 1 cm) thick pieces. Soak in a bowl of lightly salted water, then rinse with clean water and drain well. Trim the ends off the king oyster mushrooms, soak in lightly salted water for 15 minutes, rinse, drain, and slice into 1/2-inch (about 1 cm) thick pieces. Rinse the basil leaves and drain.

Add a little vegetable oil to a nonstick skillet. Add the eggplant slices and pan-sear until both sides are golden. Remove and set aside on a plate.

Add 1 tablespoon vegetable oil to the skillet. When hot, sauté the minced shallots until fragrant, then add the king oyster mushrooms. Stir well, then add the seasoning powder, sugar, and soy sauce. Stir-fry until the mushrooms are cooked through, then turn off the heat.

In another skillet, add 1 tablespoon vegetable oil. When hot, add the basil leaves and stir-fry briefly.

Add the cooked mushrooms and eggplant to the skillet with the basil. Stir well, add the oyster sauce, and toss to combine. Adjust seasoning to taste, then turn off the heat.