In a sauté pan, heat the chili oil and vegetable oil until shimmering. Add the ginger, garlic, green onions, and stir until fragrant, ~1 minute. Add the mushroom and stir to combine. Add the fermented chili paste until the mushrooms are all coated. Stir the mushroom liquid to re-incorporate the cornstarch, then add to pan, stirring until it thickens. Taste and add more chili oil if you’d like it more spicy.