Korean Soy Sauce Stir-Fried Mushrooms
King oyster and shiitake mushrooms, torn and sliced for maximum surface area, are stir-fried hard over high heat to drive off moisture before soy sauce goes in. The high heat creates lightly charred edges on king oyster pieces, giving them a firm, almost meaty texture. Soy sauce caramelizes against the hot pan, leaving a dark, lacquered glaze. Sesame oil and green onion finish it off heat. Concentrated and umami-forward with clean soy saltiness.
Adjust Servings
Instructions
- 1
Tear king oyster lengthwise; remove shiitake stems and slice caps.
- 2
Heat cooking oil and sauté garlic for 30 seconds.
- 3
Add mushrooms and stir-fry on high for 3 minutes to evaporate moisture.
- 4
Add soy sauce and stir-fry 2 more minutes.
- 5
Finish with sesame oil, green onion, and sesame seeds.
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