Korean King Oyster Mushroom Stir-fry with Perilla
Quick answer
This stir-fry combines 250 grams of julienned king oyster mushrooms with onion, cooked rapidly over high heat in perilla oil and cooking oil to prevent the mushrooms from...
What makes this special
- King oyster mushroom stir-fry combines earthy perilla oil with julienned onion and garlic.
- Perilla oil blended with cooking oil sustains high heat without burning
- Garlic pre-fried 20 seconds infuses the oil before mushrooms go in
Key ingredients
Core cooking flow
- 1 Julienne 250 grams of king oyster mushrooms lengthwise into strips of even t...
- 2 Heat the pan over high heat, then add 1 tablespoon each of cooking oil and perilla oil.
- 3 Add the sliced onion and stir-fry over high heat for 1 minute, tossing frequ...
This stir-fry combines 250 grams of julienned king oyster mushrooms with onion, cooked rapidly over high heat in perilla oil and cooking oil to prevent the mushrooms from releasing too much water. Garlic is sauteed for 20 seconds first to infuse the oil, followed by onion for one minute to draw out its natural sweetness. The mushrooms then go in for a quick two-minute toss before soup soy sauce and a splash of water are added to create a light braising liquid. One and a half tablespoons of ground perilla seeds are stirred in during the final minute, thickening the sauce into a creamy coating without becoming pasty. Scallion is added off heat for a finishing touch of color and freshness.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Julienne 250 grams of king oyster mushrooms lengthwise into strips of even thickness, then thinly slice 60 grams of onion with the grain so both cook at the same rate.
- 2Control
Heat the pan over high heat, then add 1 tablespoon each of cooking oil and perilla oil.
Add 1 teaspoon of minced garlic and sauté for 20 seconds, stirring constantly until the oil smells fragrant.
- 3Control
Add the sliced onion and stir-fry over high heat for 1 minute, tossing frequently until the edges turn translucent and a gentle sweetness begins to develop from the natural sugars.
- 4Control
Add the julienned mushrooms and stir-fry vigorously over high heat for 2 minutes, keeping them moving so the surfaces sear lightly and excess moisture does not accumulate in the pan.
- 5Control
Pour in 1 tablespoon of soup soy sauce and 3 tablespoons of water, then simmer for 1 minute until the liquid reduces slightly.
Stir in 1.5 tablespoons of ground perilla seeds until evenly combined.
- 6Control
Reduce to low heat and stir for 1 more minute until the sauce thickens into a creamy perilla coating that clings to the mushrooms.
Add 10 grams of scallion and remove from heat.
After the steps
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