Chewy and Savory Stir-Fried King Oyster Mushrooms with Perilla Oil
Quick and Easy King Oyster Mushroom Stir-Fry: No Blanching Required!
Introducing a recipe for chewy and savory king oyster mushroom stir-fry made with perilla oil. While some recipes call for briefly blanching the mushrooms in boiling water, this recipe skips that step for a simple and quick preparation. It uses minimal oil, resulting in a clean taste, and is packed with the rich, nutty flavor of perilla oil. This mushroom side dish is delicious with rice and also makes a fantastic addition to bibimbap!
Main Ingredients
- 200g King Oyster Mushrooms
- 1/4 Carrot
- 1/4 Onion
- 2 Tbsp Scallions (chopped)
- 1 Tbsp Perilla Oil
- Sesame Seeds (for garnish)
Seasoning
- 2 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 0.5 Tbsp Roasted Perilla Seed Powder
- 2 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 0.5 Tbsp Roasted Perilla Seed Powder
Cooking Instructions
Step 1
While king oyster mushrooms are safe to eat without washing, I like to give them a quick rinse under running water right before cooking and then firmly squeeze out any excess moisture. This helps to reduce water content and makes the mushrooms chewier. Peel the carrot and onion, then thinly slice them into matchsticks.
Step 2
If the king oyster mushrooms are thick, tear them lengthwise into bite-sized pieces. Tearing them into thinner strips allows them to absorb seasoning better and makes them easier to pick up and eat. If you prefer a thicker, more substantial bite, you can leave them whole.
Step 3
The flavorful perilla oil is reserved for the end to preserve its aroma, so it’s not included in this initial seasoning mix. However, adding roasted perilla seed powder now will enhance the nutty flavor and help the seasoning adhere better to the mushrooms and vegetables.
Step 4
Heat a dry pan over medium heat and add the king oyster mushrooms. Stir-fry them without adding any oil. This method utilizes the moisture released by the mushrooms themselves to cook the vegetables, resulting in a less oily dish that highlights the mushroom’s natural flavor.
Step 5
As the mushrooms cook, they will release their moisture. Once you see a good amount of liquid in the pan, increase the heat to high. Add the sliced onion and carrot and stir-fry quickly for another minute or so, just until they begin to soften.
Step 6
When most of the liquid has evaporated, reduce the heat back to medium. Now, add the prepared seasoning mixture – soy sauce and roasted perilla seed powder. Stir-fry quickly to ensure the seasoning is evenly distributed. Avoid overcooking, as this can make the mushrooms mushy; stir for about 1-2 minutes until well combined.
Step 7
Once the mushrooms and vegetables are well coated with the seasoning, turn off the heat. Stir in the perilla oil and chopped scallions. The residual heat from the pan will gently meld the flavors and maintain a pleasant texture.
Step 8
Adding scallions provides a delightful crispness that differs from green onions, adding another layer of texture. While green onions are also fine, scallions are recommended for their refreshing bite. Mixing them in with the residual heat keeps them crisp and enhances the overall aroma. Finish by sprinkling some sesame seeds on top for an extra nutty flavor.
