Heat fry oil to 350 degrees. Bring a medium pot of water to a boil while water is boiling, use an apple corer to core out the center for your mushroom coins. Save the mushroom rounds for another recipe. Blanch the mushroom rings for 30 secs in the boiling water and put it in an ice bath to cool. Remove mushrooms from the ice bath and season with 1 teaspoon of garlic powder and 1 teaspoon of salt. Add cornstarch, 1 teaspoon salt, 1/2 Tablespoon of black pepper and 1/2 tablespoon of white pepper into a medium bowl. Once oil is up to temp, toss the season mushroom rings into cornstarch and coat well. Drop coated mushrooms into hot oil and fry until it floats or is golden brown. Do this with all your mushroom rings.

Now, Heat a wok up with oil, add in fried mushrooms and quickly add chopped garlic and onions. Stir fry until crispy and onions are tender. before removing from heat season with the remaining black pepper and white pepper and season with salt to your taste. Serve with fragrant steam rice.