Korean Stir-fried Crown Daisy and Mushrooms
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Crown daisy is slightly bitter and oyster mushrooms are mild, and the two stay distinct on the plate.
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The mushrooms are torn along the grain and cooked dry in a wide pan first; the crown daisy goes in right before the heat is turned off.
Ingredients
Instructions
- 1
Separate 120 g crown daisy into stems and leaves, then cut both into 4 cm lengths.
Tear 180 g oyster mushrooms into similar-width strips so they cook evenly and do not clump in the pan.
- 2
Preheat a wide pan over medium heat and add 1 tablespoon cooking oil.
Add 1 tablespoon minced garlic and stir for about 30 seconds, just until fragrant, lowering the heat if the edges brown too quickly.
- 3
Add the oyster mushrooms and raise the heat to high for about 3 minutes.
Spread them across the pan instead of pressing them down, stirring often until released moisture evaporates and the edges look lightly glossy.
- 4
Pour 1 tablespoon soy sauce and 1 tablespoon cooking wine around the edge of the pan.
Stir-fry for about 1 minute so the alcohol aroma cooks off and the mushrooms absorb the seasoning without becoming soupy.
- 5
Add the crown daisy stems first and stir-fry quickly for about 40 seconds.
When the stems turn brighter and slightly flexible, add the leaves and cook only 20 seconds so the color and herbal aroma stay fresh.
- 6
Turn off the heat and add 1 teaspoon each of sesame oil and sesame seeds.
Serve as soon as the mushrooms are evenly coated and the crown daisy leaves remain bright.
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