Chewy and Delicious Stir-Fried King Oyster Mushrooms
Chewy and Delicious Stir-Fried King Oyster Mushrooms
A Flavorful King Oyster Mushroom Stir-Fry: A Perfect Side Dish for the Lunar New Year
For the Lunar New Year, you don’t only need dishes for the day itself, right? You need delightful side dishes for the day before and the day after as well! I went to the supermarket today and found king oyster mushrooms on sale, so I bought some. I’m preparing this king oyster mushroom stir-fry to serve as a side dish for guests before the holiday. Instead of oyster sauce, I’ll be using Korean soy sauce for a unique flavor profile.
Main Ingredients- 1kg King Oyster Mushrooms
- 1 Onion
- 7 Korean Bell Peppers (Asakyi peppers)
- 3 Cheongyang Peppers (Spicy peppers)
Seasoning- 50ml Korean Soy Sauce (or regular soy sauce)
- 30ml Sesame Oil
- 15g Toasted Sesame Seeds
- 1/2 tsp Mushroom Garlic Salt (store-bought or homemade)
- 30ml Cooking Oil
- 50ml Korean Soy Sauce (or regular soy sauce)
- 30ml Sesame Oil
- 15g Toasted Sesame Seeds
- 1/2 tsp Mushroom Garlic Salt (store-bought or homemade)
- 30ml Cooking Oil
Cooking Instructions
Step 1
First, clean the king oyster mushrooms and slice them thinly on an angle, about 0.5cm thick. While you can cut them into cubes, slicing them at an angle helps to draw out more moisture and ensures the seasoning coats them evenly, resulting in a better texture.
Step 2
Slice the onion into thick julienne strips. Cutting them this way will prevent them from becoming too soft when stir-fried, maintaining a pleasant crunch.
Step 3
Remove the stems from the Korean bell peppers and Cheongyang peppers, remove the seeds, and then slice them in half lengthwise and then on an angle. Cheongyang peppers add a spicy kick, so adjust the amount according to your preference.
Step 4
Blanch the sliced king oyster mushrooms in boiling water. Blanching them for just about 1 minute will help firm up the mushrooms and enhance their chewy texture, preventing them from becoming mushy.
Step 5
Drain the blanched king oyster mushrooms thoroughly to remove excess moisture. If they are too wet, the stir-fry can become watery. I drained them in a colander, but you can also press them gently with your hands to squeeze out water.
Step 6
Season the drained king oyster mushrooms with mushroom garlic salt. Mushroom garlic salt acts as a natural flavor enhancer, bringing out the umami of the mushrooms and seasoning them simultaneously. It’s a convenient ingredient to have on hand for various dishes.
Step 7
Heat the cooking oil in a pan over medium heat. Add the julienned onions and stir-fry until they become translucent and slightly sweet. This step helps to release the natural sweetness of the onions.
Step 8
Once the onions are well softened, add the seasoned king oyster mushrooms to the pan and stir-fry together. Cook until the mushrooms soften and turn slightly golden brown. At this stage, add the Korean soy sauce. This will give the dish a rich color and savory depth, similar to using oyster sauce.
Step 9
Finally, add the sliced Korean bell peppers and Cheongyang peppers and stir-fry briefly. It’s important not to overcook them at this stage; you want to keep their crispness and fresh aroma.
Step 10
Turn off the heat and finish by sprinkling generously with toasted sesame seeds. The nutty flavor of the sesame seeds adds a final touch of deliciousness. Your flavorful king oyster mushroom stir-fry is ready!
