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Combine the mushroom powder, aminos, fish sauce and sugar together in a bowl.
Heat the oil over medium heat. Add the onions and saute until soft and translucent, about 5 minutes. To help the onions cook faster you can add a splash of water and close the lid to allow it to steam for a minute. Then uncover and cook until all the water has evaporated.
Once the onions are soft and translucent, add the garlic and Thai chilies and stir until the garlic starts to brown.
Add about ¾ cup (180 ml) of the stock, the sauce mix, and pepper then stir to mix.
Add the bell pepper and cook for about a minute, then turn off the heat and stir in the basil just until wilted. Taste the sauce, and if it is too salty, add the remaining stock or water to dilute; however, it should taste slightly too salty at this point because you will be adding protein to it.
Use right away, or allow to cool and keep in the fridge for at least a week. When ready to use, reheat the sauce and pour over protein.