Ingredients[]
Directions[]
- 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.