All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted.
This is one of my favorite banchans (side dish) although it is also great on its own, warm or chilled. Unlike shiitakes, which have a firmer texture and meatier flavor, oyster mushrooms are delicate, nutty in flavor, and tender, making them a great choice for quick meals such as stir fries or simple soups. Just a little bit of soy sauce and perilla oil is all you need to bring out the flavors in the mushroom and the veggies. This is great alongside rice and doenjang soup (Korean style miso soup) but also on its own especially when you want a break from green salad.
TIME 30 minutes
SERVES 4 as side dish
- 1/2 lbs oyster mushroom (1 package)
- 1/2 zucchini
- 1/2 medium sized onion
- 1 small carrot, or 1/2 a larger carrot
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1 teaspoon soy sauce
- 1/2 teaspoon perilla oil
- 1 teaspoon perilla seeds
- Shred the oyster mushrooms into smaller pieces and set aside. If using other mushrooms, cut into thin slices.
- Blanch the mushroom slices in water for a minute or two, run under cold water and set aside.
- Cut carrots into julienne style (matchstick style). Slice onion into similar sized thin strips.
- In a non-stick wok, put a little bit of oil and start cooking the carrots first. Keep stirring so that the carrots cook evenly. After about 3 minutes add the zucchini, minced garlic, and the onions. Cook for another two to three minutes, then add mushrooms.
- Add soy sauce and cook until vegetables are fully cooked. Zucchini and carrots could still have a little bite, which we actually prefer!
- Take it off from the heat, add the perilla seeds and the perilla oil. Stir and taste. Add the salt if needed at this point but you may not depending on your soy sauce and/or your preference. You can serve this salad immediately or refrigerate and serve chilled.
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