Clean king oyster mushrooms and slice into 2cm-thick rounds. Score a shallow crosshatch pattern on one side. Lightly season with salt and white pepper.

Drain soaked shiitake (reserve liquid) and finely chop. Heat 2 tbsp oil in a wok over medium heat. Fry shiitake, garlic, chili, and shallots for 3-4 minutes until fragrant. Add 1 tbsp soy sauce and 1/2 tsp sugar. Set half aside.

Wipe wok clean, add 1 tbsp oil over high heat. Sear mushroom rounds for 2 minutes per side until golden. Remove and set aside.

Add remaining XO sauce to wok. Toss in stink beans and stir-fry for 2 minutes. Add 2-3 tbsp reserved mushroom water to create steam.

Return mushroom scallops to wok. Add remaining soy sauce, sugar, and white pepper. Pour in cornstarch slurry and stir until sauce thickens.

Transfer to plate. Garnish with sliced chili or cilantro. Serve immediately with steamed jasmine rice.