King Oyster Mushroom & Fish Cake Stir-fry: A Hit Even with Mushroom Haters!
Discover a delicious recipe for King Oyster Mushroom and Fish Cake Stir-fry that even children who dislike mushrooms will love! This dish is so tasty, you won’t even realize mushrooms are in it.
My eldest daughter used to refuse to eat any mushrooms, but when I thinly sliced King Oyster Mushrooms and stir-fried them with fish cakes, she devoured them without hesitation! The chewy texture of the King Oyster Mushrooms perfectly complements the fish cakes, making it a fun and flavorful side dish. This is a highly recommended dish, especially for those who aren’t typically mushroom fans. It’s perfect as a main side dish for meals or as a lunchbox addition. Let’s make this delicious King Oyster Mushroom and Fish Cake Stir-fry right away!
Main Ingredients- 1 package King Oyster Mushrooms (approx. 200g)
- 2 sheets of square fish cakes
- 1/2 medium onion
- 2 Korean chili peppers (optional, adjust for spice level)
- 1/4 carrot
- 1/2 stalk of green onion
- 1 Tbsp minced garlic (or 5-6 cloves of garlic, sliced)
- Cooking oil, as needed
Seasoning- 2 Tbsp soy sauce
- 3 Tbsp mirin (rice wine)
- 1 Tbsp oyster sauce
- 2 Tbsp oligosaccharide (or corn syrup)
- Sesame seeds, for garnish
- Sesame oil, for finishing
- 2 Tbsp soy sauce
- 3 Tbsp mirin (rice wine)
- 1 Tbsp oyster sauce
- 2 Tbsp oligosaccharide (or corn syrup)
- Sesame seeds, for garnish
- Sesame oil, for finishing
Cooking Instructions
Step 1
Wash the King Oyster Mushrooms and pat them dry. Using a vegetable peeler, thinly shave the mushrooms lengthwise. This technique breaks down the tough texture, allowing the mushrooms to absorb flavors better and become more enjoyable to eat.
Step 2
Cut the square fish cakes into strips about 0.5cm to 1cm wide. To remove excess oil and impurities, pour boiling water over the cut fish cakes or briefly blanch them in boiling water. Drain them thoroughly in a colander.
Step 3
Julienne the carrot into strips similar in size to the fish cakes. Slice the Korean chili peppers diagonally. If you’re concerned about spiciness, especially for children, you can omit the chili peppers or remove their seeds.
Step 4
Slice the green onion diagonally. Thinly slice the onion.
Step 5
If you are using whole garlic cloves, slice them thinly. If you are using pre-minced garlic, you can skip this step and proceed to the next.
Step 6
Heat a generous amount of cooking oil in a pan over medium-low heat. Add the sliced garlic and sauté until fragrant and lightly golden. Then, add the sliced onion and stir-fry until it becomes translucent and slightly sweet. Sautéing the garlic and onion first builds a deeper flavor base for the dish.
Step 7
Once the garlic and onion are nicely sautéed, add the prepared fish cakes and shaved King Oyster Mushrooms to the pan. Stir-fry them together for a minute. Add soy sauce (2 Tbsp), mirin (3 Tbsp), oyster sauce (1 Tbsp), and oligosaccharide (1 Tbsp). Stir well to coat all the ingredients evenly. Continue stir-frying over medium heat until everything is well combined. (You can adjust the oligosaccharide to 2 Tbsp if you prefer a sweeter taste.)
Step 8
When the ingredients have been stir-fried and coated with the sauce, add the julienned carrots and sliced chili peppers. Continue to stir-fry until most of the moisture has evaporated and all the ingredients are tender. Finally, stir in the sliced green onions, a sprinkle of sesame seeds, and a drizzle of sesame oil. Your delicious King Oyster Mushroom and Fish Cake Stir-fry is ready! Enjoy this flavorful and texturally pleasing dish with a bowl of freshly steamed rice!
