Sautéed Oyster Mushrooms With Scallions and Onions |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Vegetarian Times. Serve with rice. Ingredients:
1/2 lb oyster mushroom |
2 orange sections, peeled |
1/8 large korean pears, tart apple or 1/8 large crisp tart apple |
3 ounces fresh ginger |
4 tablespoons brown sugar |
1/4 cup sake |
3/4 cup low sodium soy sauce |
3/4 cup water |
3 tablespoons sesame oil |
7 ounces onions, peeled and thinly sliced |
5 ounces scallions, sliced into 3-inch-long pieces |
2 cups mixed salad greens |
1 teaspoon sesame seeds |
Directions:
1. Rinse oyster mushrooms thoroughly, and pat dry with paper towels. Shred mushrooms by hand into long, thin pieces.
2. Bring water to a boil in saucepan over medium-high heat, and dip in shredded oyster mushrooms for several seconds. Remove from heat.
3. Combine orange, pear, ginger, brown sugar, sake, soy sauce, water and sesame oil in mixing bowl. Stir in mushrooms, onions and scallions.
4. Place mushroom mixture into skillet, and sauté 2 to 3 minutes over medium heat. Remove from heat.
5. Arrange mesclun on plates, and top with mushroom mixture. Garnish with sesame seeds, and serve.
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