Cut Brussels sprouts in half. Roll cut king oyster and monkey head mushrooms into 2” pieces. Remove stems from basils. Cut Mexican chili pepper in half, remove seeds and cut into 1” diamonds.
Blanch separately, king oyster mushrooms (can save the broth for soup base) and Brussels sprouts adding small amounts of oil. Set aside. Pan or deep fry monkey head mushrooms and gingo nuts.
In a heated wok, add oil, ginger slices, sauté BBQ sauce, soy sauce, salt, vege oyster sauce, rock sugar water, and mushroom seasoning. Add mushrooms. Stir. Add pepper, basil, gingo nuts. Stir and transfer to platter. Dress plate with Brussels sprouts sprinkle with light salt. Serve.