Korean Mushroom and Vegetable Stir-Fry
Mushroom-yachae-bokkeum stir-fries king oyster and oyster mushrooms with broccoli and carrot in a light soy-oyster sauce seasoning. Harder vegetables go into the hot pan first to get a head start, then the mushrooms join and pick up the sauce. High heat is essential because mushrooms release water quickly - fast cooking evaporates that moisture and concentrates the umami rather than steaming the ingredients. A finish of sesame oil ties the flavors together in a low-calorie dish that draws its depth entirely from the mushrooms' natural savoriness.
Adjust Servings
Instructions
- 1
Prepare mushrooms and vegetables into serving-sized pieces.
- 2
Heat oil and sauté garlic.
- 3
Add harder vegetables first (carrot, broccoli).
- 4
Add mushrooms and season with soy sauce and oyster sauce.
- 5
Finish with sesame oil.
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Nutrition (per serving)
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