Korean oyster mushroom stir-fry
Tender oyster mushrooms with browned edges, onion and a light soy-sesame finish. A quick Korean vegetable side without blanching.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Oyster mushrooms is unavailable
- Use instead
- Fresh shiitake mushrooms
- Substitute quantity
- 1 pack (200 g)Reference quantity: 200 g
Replace the oyster mushrooms. Remove tough stems, wipe the caps and slice 5 mm thick; use the same 5–7 minute frying stage and cook through.
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Essential
Needed for this version; use the listed amount at the stated step.
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Essential
Needed for this version; use the listed amount at the stated step.
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Essential
Needed for this version; use the listed amount at the stated step.
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Substitute available
If Regular soy sauce is unavailable
- Use instead
- Tamari
- Substitute quantity
- 2 small teaspoons (10 ml)Reference quantity: 10 ml
Use instead of regular soy sauce, not in addition. Check the product label for wheat.
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Substitute available
If Toasted sesame oil is unavailable
- Use instead
- Neutral cooking oil
- Substitute quantity
- ½ small teaspoon (2.5 ml)Reference quantity: 2.5 ml
Replace the finishing sesame oil with this amount; do not add both. The nutty aroma will be absent.
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Optional
May be omitted without changing the other quantities.
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Optional
May be omitted without changing the other quantities.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Trim the tough base from 200 g oyster mushrooms and tear into bite-size strips. Wipe clean; if gritty, rinse briefly and pat dry, without soaking. Thinly slice ½ onion (100 g), mince 1 garlic clove and slice the optional half spring onion.
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Step 2
Heat 1 tablespoon neutral oil in a wide pan over medium heat. Stir-fry the onion for 2 minutes until slightly translucent. Add the garlic and stir for 30 seconds; lower the heat if it starts to brown quickly.
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Step 3
Add the mushrooms and raise to medium-high heat. Spread them out and cook for 5–7 minutes, turning occasionally, until tender and lightly browned and most released liquid has evaporated. Do not crowd a small pan; use two batches if needed.
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Step 4
Lower to medium heat. Add 2 teaspoons soy sauce and stir for 30 seconds. Turn off the heat, fold in ½ teaspoon sesame oil and the optional sesame seeds and spring onion. Divide into 2 side portions; serve warm.
Finished dish
Paper cup = 180 ml; tablespoon = 15 ml; teaspoon = 5 ml. Contains soy and sesame; check soy sauce for wheat. Do not serve the mushrooms raw. Refrigerate within 2 hours at 4°C or colder and eat within 2 days.
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Enjoy every bite
How to enjoy it
Serve in a small side dish with rice, spicy pork or beef-and-radish soup. A wide pan helps the mushrooms brown rather than stew in their own water.
Serve it with
Jeyuk Bokkeum — Spicy Pork Stir-fry
Thin slices of pork and onion in a sweet, spicy gochujang sauce. Learn how to coat the meat, keep the pan from becoming watery, and finish without burning the sauce.
Korean Beef and Radish Soup
A clear Korean home-style soup with tender beef and sweet radish, briefly sautéed in sesame oil before simmering.