One night, when I was serving spring rolls and wanted one more Chinese-style dish, the komatsuna and king oyster mushrooms caught my eye. All I needed after that was some oyster sauce to give it a Chinese flair.
I love the combination of oyster sauce and mayonnaise, so I tried it out with these vegetables.

Adjust the amount of mayonnaise and oyster sauce depending on the size and amount of mushrooms and komatsuna.
The vegetables tend to burn easily after adding the oyster sauce, so I recommend turning off the heat before adding it. For 2 servings. Recipe by Nyankochansan