질문하기
First, hold the stems of 9 shiitake mushrooms and separate them.
Wash the inside gills of the stemmed mushrooms thoroughly under running water.
Blanch them in boiling water over high heat for 2 minutes.
Rinse the blanched shiitake mushrooms with water twice to remove the heat.
Take two shiitake mushrooms at a time, stack them, and gently press in your hand to squeeze out excess water.
Slice the drained mushrooms lengthwise into 0.3cm-thick strips.
Sprinkle 1/3T salt over the julienned mushrooms and season lightly.
Julienne 20g onion, 15g red bell pepper, and 5g scallion and set aside.
Heat 1T cooking oil in a pan over medium heat and add 0.5T minced garlic, stirring to fry.
When the garlic becomes fragrant, add the onion and sauté until it becomes translucent.
Next, add 200g shiitake mushrooms, 0.5T oyster sauce, 0.5T allulose, and a pinch of pepper and stir-fry for about 5 minutes.
When the shiitake mushrooms are nearly cooked, add 5g scallion, 15g red bell pepper, turn off the heat, then add 0.5T sesame oil and 0.5T roasted sesame seeds.
