Sautéed Oyster Mushrooms with Scallions and Onions Recipe

Sautéed Oyster Mushrooms with Scallions and Onions

Serves 4

Hangawi Restaurants vegetarian version of the barbecued beef, or bulgogi, dish so popular in Korean restaurants should be served with rice, making a pleasing and flavorful main-course dish.

½ lb. oyster mushrooms
2 orange segments, peeled
⅛ large Korean pear or crisp, tart apple
3 oz. fresh ginger
4 Tbs. brown sugar
¼ cup sake
¾ cup low-sodium soy sauce
¾ cup water
3 Tbs. sesame oil
7 oz. onions, peeled and thinly sliced
5 oz. scallions, sliced into 3-inch-long pieces
2 cups mixed salad greens,
such as mesclun or other greens as preferred
1 tsp. sesame seeds

Rinse oyster mushrooms thoroughly, and pat dry with paper towels. Shred mushrooms by hand into long, thin pieces.
Bring water to a boil in saucepan over medium-high heat, and dip in shredded oyster mushrooms for several seconds. Remove from heat.
Combine orange, pear, ginger, brown sugar, sake, soy sauce, water and sesame oil in mixing bowl. Stir in mushrooms, onions and scallions.
Place mushroom mixture into skillet, and sauté 2 to 3 minutes over medium heat. Remove from heat.
Arrange mesclun on plates, and top with mushroom mixture. Garnish with sesame seeds, and serve.