Korean Mushroom Perilla Seed Stir-Fry
Three varieties of mushroom, shiitake, enoki, and oyster, are stir-fried on high heat until their moisture evaporates, then coated in ground perilla seed powder that releases a wave of nutty fragrance the moment it hits the hot pan. Each mushroom contributes a distinct texture: shiitake offers a firm chew, enoki brings delicate strands, and oyster adds thick, meaty bites. The perilla powder should be added only in the final minute of cooking; longer exposure to heat turns its oils acrid rather than aromatic. Soy sauce and a pinch of salt adjust the seasoning, while a finishing drizzle of sesame oil rounds off the dish with a gentle richness. At around 90 calories per serving, it works as an everyday side without weighing down the meal, and the unsaturated fats in perilla seeds add nutritional value beyond what the low calorie count might suggest.
Adjust Servings
Instructions
- 1
Prepare all mushrooms into bite-sized pieces.
- 2
Sauté garlic in oil.
- 3
Add all mushrooms and stir-fry until moisture evaporates.
- 4
Add perilla seed powder and cook 1 minute.
- 5
Season with soy sauce, salt, finish with sesame oil.
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Nutrition (per serving)
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