Slice the jalapenos, removing inner membranes and seeds for less heat, if desired. Wash and hand-tear the oyster mushrooms into bite sized pieces.
In a large saute pan over medium-high heat, heat the peanut oil. Add the jalapenos and stir-fry until softened, about 5-6 minutes.
Stir in the oyster mushrooms. Continue cooking, stirring often, another 3-4 minutes.
To the oyster mushrooms and jalapenos, add the soy sauce, rice wine vinegar, maple syrup, mayonnaise, dijon mustard, fish sauce, barbecue sauce, sesame oil, and ground ginger. Stir to combine.
In a separate bowl, stir the cornstarch with 3 teaspoons water, until combined. Drizzle the cornstarch slurry into the stir-fry, quickly stirring to combine. Cook the stir-fry a minute or two more, until the sauce is thickened.
Top the stir-fry with sliced green onions and sesame seeds. Serve over rice.