In a large skillet over high heat, heat oil until hot.
Add the sliced white and sliced shiitake mushrooms, red bell pepper and garlic; cook, stirring occasionally, until mushroom liquid has nearly evaporated, about 6 minutes.
Add wine and bouillon cube; cook, stirring occasionally, until wine is slightly reduced and bouillon cube dissolves, about 4 minutes.
Meanwhile, in a cup combine cornstarch and 1 cup water until smooth.
Add to skillet, along with green onions, basil, oyster sauce and ground red pepper.
Bring to a boil, stirring constantly until lightly thickened and clear; about 1 minute.
Notes
Serve with chicken, greens and a bed of fluffy rice for a gorgeous meal.