Pan-fry the Chinese sausage over low heat until it is cooked through. Set aside.
Cook the mushrooms in water for 3 minutes. Drain and set aside.
Sauté minced garlic over low heat. Toss in the mushrooms and quickly stir-fry them over high heat. Add half portion of the mixed seasonings and continue to stir-fry until the mushrooms dry up. Add seasonings to enhance flavour if desired. Turn off the heat then toss in the cooked Chinese sausage, deep-fried shallots and diced spring onion. Mix well then serve.