Oatmeal Mushroom Oyster Porridge

Name: Oatmeal Mushroom Oyster Porridge
Yield: 897 g
Ingredients: anchovy broth 300 g; spicy green chili pepper 5 g; green onion 10 g; fresh oyster 125 g; fresh zucchini 75 g; fresh carrot 50 g; onion 140 g; shiitake mushroom 42 g; Quick Rolled Oats by Naengjanggo Ssok 80 g; salted shrimp sauce 5 g; sesame oil 15 g; Yeondu (vegetable extract sauce) 50 ml

720 kcal

#diet #low-calorie #low-carb

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Ingredients

Main ingredients

anchovy broth 300 g
spicy green chili pepper 5 g
green onion 10 g
fresh oyster 125 g
fresh zucchini 75 g
fresh carrot 50 g
onion 140 g
shiitake mushroom 42 g
Quick Rolled Oats by Naengjanggo Ssok 80 g

Seasonings/Sauce

salted shrimp sauce 5 g
sesame oil 15 g
Yeondu (vegetable extract sauce) 50 ml

Nutrition summary

Carbohydrates 90.36 g 49%

Protein 28.89 g 16%

Fat 28.14 g 35%

Serving size 897g

Cooking steps

1

Clean and prepare the oatmeal, mushrooms, and oysters thoroughly.
2

Heat sesame oil in a pan and sauté minced garlic.
3

Add mushrooms and oysters to the pan and stir-fry.
4

Pour in water and oatmeal, then simmer over medium heat.
5

Season with salt and pepper.
6

When it thickens, it's done.

Oatmeal Mushroom Oyster Porridge

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