Korean Stir-Fried Mung Bean Sprouts and Mushrooms
Mung bean sprouts and oyster mushrooms are tossed together in a hot pan for a stir-fry that contrasts the sprouts' crisp snap with the mushrooms' tender chew. Speed is critical: the sprouts lose their crunch within seconds of overcooking, so the entire process finishes in under a minute once the ingredients hit the oil. Tearing the oyster mushrooms along their natural grain rather than chopping them exposes more surface area, allowing the seasoning to penetrate each strand. Soup soy sauce seasons the dish with depth while keeping the color clean and light, and minced garlic and sliced green onion provide an aromatic backbone that fills the kitchen as the pan sizzles. Sesame oil is added just before removing from heat so its fragrance survives intact, and a scattering of toasted sesame seeds supplies a nutty accent. Both ingredients release significant moisture, so either salting them briefly beforehand or ensuring the pan is blazing hot prevents the stir-fry from turning soggy.
Adjust Servings
Instructions
- 1
Rinse sprouts and drain well; tear mushrooms into strips.
- 2
Heat oil in a pan and stir-fry onion and garlic for 1 minute.
- 3
Add mushrooms and stir-fry on high heat for 2 minutes to reduce moisture.
- 4
Add sprouts, soy sauce, and salt, then toss quickly for 2 minutes.
- 5
Turn off heat and finish with green onion, sesame oil, and sesame seeds.
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