Korean Mushroom and Vegetable Stir-Fry
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Two mushrooms with different structures shape this stir-fry: 150 g of king oyster mushrooms are sliced lengthwise, while 100 g of oyster mushrooms are separated into strands.
Read more
Cut the broccoli and carrot to a compatible thickness so the vegetables can finish in the same pan. Heat 1 tablespoon of cooking oil over high heat and cook 1 tablespoon of minced garlic for about 20 seconds. The carrot goes in first for 1 minute because it needs the longest head start, followed by the broccoli until its color brightens and the edges begin to soften. Spread the mushrooms across the pan rather than piling them up. If they release liquid, stir less and keep the heat high until that moisture evaporates; this prevents the ingredients from simmering in their own juices. After roughly 2 minutes, pour 2 tablespoons of soy sauce and 1 tablespoon of oyster sauce around the hot edge of the pan, then toss until the vegetables and mushrooms look evenly glossy. Remove the pan from the heat before adding 1/2 tablespoon of sesame oil. The broccoli should still offer a slight bite, and the mushrooms should be tender and coated rather than sitting in watery sauce.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Slice 150 g king oyster mushrooms lengthwise and tear 100 g oyster mushrooms along their natural strands.
Cut the broccoli and carrot into similar thicknesses so the firm vegetables cook evenly before the mushrooms go in.
- 2Control
Heat the pan well over high heat, then add 1 tablespoon cooking oil.
Add 1 tablespoon minced garlic and stir for about 20 seconds, just until fragrant, keeping it moving so it does not burn.
- 3Heat
Add 50 g carrot first and stir-fry for 1 minute, then add 100 g broccoli.
Keep the heat high and cook until the colors look brighter and the edges are just starting to soften.
- 4Control
Add all the mushrooms and spread them out in the pan, then stir-fry over high heat for about 2 minutes.
If liquid collects, stir less often and let the moisture evaporate instead of steaming the vegetables.
- 5Season
Pour 2 tablespoons soy sauce and 1 tablespoon oyster sauce around the edge of the pan.
Toss quickly so the vegetables and mushrooms turn glossy and the salty, savory seasoning coats everything evenly.
- 6Finish
Turn off the heat and drizzle in 0.5 tablespoon sesame oil, mixing with the residual heat.
Serve when the broccoli still has a slight bite and the mushrooms look glossy but not wet.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- King oyster mushrooms and broccoli pick up a light oyster-soy glaze in this vegetable stir-fry.
- Finish cue
- Serve when the broccoli still has a slight bite and the mushrooms look glossy but not wet.
- Avoid this
- Add 1 tablespoon minced garlic and stir for about 20 seconds, just until fragrant, keeping it moving so it does not burn.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
20min, 9 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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