Sautéed Oyster Mushrooms With Scallions And Onions Recipes

Steps:

• 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.

Steps:

• Heat water for pasta.
• Measure oyster liquor; add water, if necessary, to make 3/4 cup.
• Blend cornstarch with a little of the oyster liquor to make smooth paste. Then return paste to liquor and blend thoroughly.
• Heat sesame oil and 1 tablespoon canola or corn oil on high in a wok or skillet and stir-fry garlic and ginger for 30 seconds. Add white part of scallions and cook 30 seconds longer.
• Add oysters and stir-fry until edges begin to curl, then transfer all those ingredients to a bowl. Cover and keep in warm place.
• Place remaining canola oil in wok; add water chestnuts, pea pods and mushrooms and stir-fry 1 minute. Stir in soy sauce and stir-fry 1 minute longer.
• Cook noodles in boiling water about 1 minute.
• Stir cornstarch mixture into vegetables and cook until thickened. Add oyster mixture and toss to coat.
• Drain noodles and garnish with oyster mixture. Garnish with chopped scallion greens.

Steps:

• In a skillet large enough to hold the mushroom mixture without crowding, melt butter with 1/4 cup oil over medium-high heat. Add onions, and season with 1 teaspoon salt; toss to combine. Cook, stirring often, until onions are translucent, 3 to 5 minutes. Add mushrooms, and toss to combine. Season with salt and pepper. Cook, stirring often, until mushrooms are almost tender, 3 to 4 minutes.
• Add scallions. Cover; cook, stirring occasionally, until mushrooms and scallions are tender, 7 to 8 minutes.
• Stir in vinegar and remaining 1/2 cup oil. Season with salt and pepper.