Korean Mushroom and Vegetable Stir-Fry
High heat throughout keeps the mushrooms from steaming. Stir-fry the carrot for 1 minute, add the broccoli, then spread all the mushrooms out in the pan and cook for about 2 minutes, stirring less often if liquid collects so it can evaporate. Pour 2 tbsp soy sauce and 1 tbsp oyster sauce around the edge of the pan, toss quickly, turn off the heat and drizzle in 1/2 tbsp sesame oil.
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
King oyster mushrooms are firm and meaty while oyster mushrooms pull apart into soft strands, so cooking both together keeps the texture from being one note.
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Broccoli and carrot brighten it up, and soy and oyster sauce do the seasoning.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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