Kid-Friendly Stir-Fried King Oyster Mushrooms with Soy Sauce
[Easy Baby Food] Stir-Fried King Oyster Mushrooms Recipe
Whip up a simple and delicious stir-fried side dish for your little one using king oyster mushrooms! While these mushrooms are great in pancakes or soups, today we’re making a lightly savory and sweet soy sauce stir-fry that’s perfect with rice. Mushrooms can release a lot of water if overcooked, making them mushy. To keep them tender and bouncy, stir-fry them quickly over high heat. This recipe is mild and soft, making it suitable for baby-led weaning onward.
Main Ingredients- 200g King Oyster Mushrooms
- 1/4 Onion
- 1/4 Scallion (Green Onion)
Seasoning- 1 tsp Minced Garlic
- 0.5 Tbsp Soy Sauce
- 1 tsp Oligodang (Korean Corn Syrup)
- 1 Tbsp Sesame Oil
- Pinch of Toasted Sesame Seeds
- 1 Tbsp Rice Bran Oil or Vegetable Oil
- 1 tsp Minced Garlic
- 0.5 Tbsp Soy Sauce
- 1 tsp Oligodang (Korean Corn Syrup)
- 1 Tbsp Sesame Oil
- Pinch of Toasted Sesame Seeds
- 1 Tbsp Rice Bran Oil or Vegetable Oil
Cooking Instructions
Step 1
First, trim the tough bottom ends of the king oyster mushrooms. Rinse them gently under running water. Lightly pat them dry, then tear them into thin, bite-sized strips, especially for babies. Tearing them naturally will give a better texture than chopping them too finely.
Step 2
Peel the onion, then slice it thinly into strips, similar in length to the torn mushrooms. Finely chop the scallion. If your child finds scallions difficult to eat, you can omit them or chop them very finely.
Step 3
Heat the rice bran oil (or vegetable oil) in a pan over medium heat. Add the minced garlic and chopped scallions. Sauté until the garlic and scallions turn lightly golden and fragrant, creating a flavorful garlic-scallion oil. Be careful not to burn them.
Step 4
Once the garlic and scallions are fragrant, add the sliced onion to the pan and stir-fry. Cook until the onion becomes translucent and tender. This process will bring out the natural sweetness of the onion.
Step 5
When the onion is sufficiently cooked and softened, add the torn king oyster mushrooms. Stir-fry quickly. The key is to cook the mushrooms just until they slightly wilt – avoid overcooking, as this will release too much moisture and make them mushy. Aim for a tender yet slightly firm texture.
Step 6
Once the mushrooms have slightly wilted, add the soy sauce and oligodang. Stir-fry rapidly to coat all the ingredients evenly with the sauce. Adjust the amount of soy sauce based on your baby’s age and taste preferences. It’s best to add a little at a time and taste as you go to avoid making it too salty.
Step 7
Finally, drizzle in the sesame oil and sprinkle with toasted sesame seeds. Give it a quick final stir, and your delicious stir-fried king oyster mushrooms are ready! Serve this over warm rice for a delightful meal your child will love.
