Begin by bringing a pot of water to a boil. Add the dry soy chunks and let soak for 15-30 minutes until tender. Drain and set aside.

Use your hands to gently squeeze out excess moisture from the soy chunks. Place in a clean bowl.

Pour in soy sauce and optional Shaoxing wine over the soy chunks. Toss to coat and marinate for 10 minutes.

Sprinkle cornstarch over the marinated soy chunks and toss until well-coated.

Heat neutral oil in a pan over high heat. Fry soy chunks until golden brown and crispy for 3-5 minutes. Drain on paper towels.

In the same pan, stir-fry fresh mushrooms for 4-5 minutes until browned.

Add minced garlic, ginger, and white parts of scallions to the pan, stirring for 1 minute until fragrant.

In a separate bowl, mix soy sauce, water, dark soy sauce, and brown sugar. Pour into the pan and simmer for 2 minutes.

Add fried soy chunks back to the pan, stir to coat, and cook for an additional 2-3 minutes.

Finally, add the green parts of scallions to the pan and stir before serving over rice or noodles.