Oyster Mushroom Stir-Fry – Blanching First Makes the Chewiness Completely Different

Steps

1. 1

   Cut off the mushroom stems and tear them into individual strands.

2. 2

   Slice the onion thinly and cut the green onion into large pieces.

3. 3

   Blanch the mushrooms in boiling water with 1T salt for 30 seconds.

4. 4

   Drain the blanched mushrooms in a colander to remove moisture.

5. 5

   Mix 1T minced garlic, 2T plum extract, 2T dark soy sauce, 1T sugar, and 3T gochujang to make the sauce.

6. 6

   In a large bowl, combine the mushrooms, onion, green onion, and sauce and toss together.

7. 7

   Heat a pan with 2T cooking oil, add the seasoned mushrooms, and stir-fry on high heat for 2-3 minutes, then finish with 1T sesame oil.