Korean Soy-Glazed Mushroom Stir-Fry

Tear 150 g oyster mushrooms into natural strips, then remove the shiitake stems and slice 100 g of caps about 5 mm thick.

Wipe them with a damp cloth only, keeping the surfaces as dry as possible.

Slice 2 garlic cloves thinly and divide the butter into 15 g for cooking and 5 g for finishing.

Keep every ingredient beside the stove before heating, so the high-heat cooking does not stall.

Preheat the pan over medium heat for 1 minute, then melt 15 g of butter.

When the foaming calms, add the sliced garlic and cook for about 30 seconds, stopping before it browns so only the aroma infuses the butter.

Add all the mushrooms at once and raise the heat to high.

Spread them out and leave them mostly undisturbed for the first minute, then toss for about 2 more minutes until the edges turn lightly browned and dry.

If liquid gathers on the pan bottom, cook 30 seconds longer to evaporate it before adding soy sauce.

Pour 2 tablespoons around the pan edge, let it sizzle for 10 seconds, then toss quickly so it coats instead of pooling.

Lower the heat and add the remaining 5 g of butter, letting the residual heat melt it into the glaze.

Once the sauce looks glossy and clings to the mushrooms, transfer immediately and serve over steamed rice.