Korean King Oyster Mushroom Stir-fry with Perilla
This stir-fry combines 250 grams of julienned king oyster mushrooms with onion, cooked rapidly over high heat in a blend of 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.
Adjust Servings
Instructions
- 1
Julienne king oyster mushrooms and thinly slice onion.
- 2
Heat cooking oil and perilla oil, then sauté minced garlic for 20 seconds.
- 3
Add onion and stir-fry for 1 minute to release sweetness.
- 4
Add mushrooms and stir-fry over high heat for 2 minutes.
- 5
Add soup soy sauce and water, reduce for 1 minute, then add perilla powder.
- 6
Cook 1 more minute on low heat, then finish with scallion.
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