Korean Soy Sauce Stir-Fried Mushrooms

Tear 150 g king oyster mushrooms lengthwise by hand to expose wide fibrous surfaces.

Remove the stems from 100 g shiitake mushrooms, then slice the caps thin so both mushrooms cook quickly and season evenly.

Heat a wide pan over high heat until fully hot, then spread the mushrooms in a single layer without oil.

Avoid crowding the pan, since stacked mushrooms trap steam and turn wet instead of lightly browned.

Leave the mushrooms undisturbed for about 2 minutes so surface moisture can evaporate.

When the king oyster edges turn lightly brown and the pan looks drier, toss once to expose new surfaces to the heat.

Add 1 tablespoon cooking oil and 1 teaspoon minced garlic, then reduce to medium heat.

Stir for only about 30 seconds, just until fragrant, because browned garlic can turn bitter before the mushrooms are seasoned.

Raise the heat back to high and pour 2 tablespoons soy sauce around the hot edge of the pan.

Once it sizzles immediately, toss fast for 1 to 2 minutes until the mushrooms look dark and glossy.

Turn off the heat, then add 1 tablespoon sesame oil, 15 g sliced green onion, and 1 teaspoon sesame seeds.

Toss lightly in the residual heat so the green onion stays fresh, then plate and serve right away.