Prepare Vegetables: Trim and peel gai lan stems if tough, then cut into 2-inch pieces. Slice king oyster mushrooms diagonally into 1/4-inch thick pieces. Thinly slice half of the ginger and mince the other half. Chop green onions, separating white and green parts. Mince garlic.
Blanch Gai Lan: Bring a pot of water to a boil. Add gai lan and blanch for 1-2 minutes until vibrant green and tender-crisp. Drain and set aside.
Prepare Sauce: In a small bowl, combine light soy sauce, vegetarian oyster sauce, sugar, sesame oil, cornstarch, and water. Mix well.
Sauté Aromatics: Heat cooking oil in a wok over medium-high heat. Add sliced ginger, minced ginger, white parts of green onions, and minced garlic. Stir-fry until fragrant.
Stir-fry Mushrooms: Add king oyster mushrooms to the wok and stir-fry for 3-4 minutes until lightly browned and tender.
Combine and Sauce: Add the blanched gai lan to the wok. Pour in the prepared sauce mixture. Stir quickly to coat all ingredients evenly. Cook until the sauce thickens and coats the vegetables and mushrooms.
Finish Dish: Stir in the green parts of the green onions. Toss briefly and serve immediately.
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