Thinly slice the mushrooms or if they are small and grouped together at the base, cut off the base to break them apart.
In a large skillet, heat the vegetable oil over high heat.
Add the mushrooms and stir-fry until they begin to soften and release their moisture, about 2 to 3 minutes.
Add the garlic, ginger, and chili garlic sauce. Cook for about 30 seconds to 1 minute or until the garlic begins to brown but not burn and get crispy.
Add the fish sauce and cook for about 30 more seconds, tossing to mix well.
Take the skillet off the heat and toss in the green onions.
Serve as a side, snack, or as a topping or filling for soups and wraps.
*Substitutes for fish sauce if you are vegetarian or vegan are soy sauce, Tamari, or liquid aminos.