Modu Recipes

Lee Yeon-bok's Lettuce and King Oyster Mushroom Stir-fry

A Taiwanese home-style dish with crunchy lettuce and chewy king oyster mushrooms in a savory starch sauce.

🙋 Recommended for

  • ⭐ Those who want to enjoy lettuce, usually eaten as salad, as a warm and elegant Chinese-style dish.
  • ⭐ Those who prefer a non-spicy, healthy, and savory vegetarian meal.

Ingredients needed 🛒2 servings

  • 1 plate's worth of lettuce
  • 1 king oyster mushroom
  • 100ml water
  • 1.5 tablespoons sugar
  • 2 tablespoons oyster sauce
  • 5 tablespoons mirin
  • 1 tablespoon tuna extract
  • 1 tablespoon soy sauce
  • Starch slurry (1/2 tablespoon potato starch mixed with 1 tablespoon water)

Recipe 🍳

  1. In a pan, combine 100ml water, 1.5 tablespoons sugar, 2 tablespoons oyster sauce, 5 tablespoons mirin, 1 tablespoon tuna extract, and 1 tablespoon soy sauce. Mix and bring the sauce to a boil.
  2. Cut off the core of the lettuce and tear or cut into large, bite-sized pieces.
  3. Cut the king oyster mushroom in half lengthwise, then score the cut sides in a crosshatch pattern to allow seasoning to penetrate and create a tender texture.
  4. Gently spread the scored mushroom apart slightly.
  5. Add all the lettuce to the bubbling sauce and blanch just until wilted.
  6. Lift the blanched lettuce, letting excess sauce drip off, and arrange on a serving plate.
  7. Add the sliced king oyster mushroom to the remaining sauce and cook until the mushroom absorbs the sauce and reduces.
  8. Remove the mushroom and place it on top of the lettuce as a garnish.
  9. Pour the prepared starch slurry (1/2 tablespoon starch + 1 tablespoon water) into the remaining liquid in the pan, stirring quickly to thicken.
  10. Drizzle the thickened sauce evenly over the lettuce and mushroom. Serve.
  1. In a pan, combine water, sugar, oyster sauce, mirin, tuna extract, and soy sauce; bring to a boil.
  2. Cut lettuce into large pieces; score king oyster mushroom in a crosshatch pattern and pull apart slightly.
  3. Blanch lettuce in the boiling sauce, then remove and arrange on a plate.
  4. Cook the mushroom in the remaining sauce, then place on top of the lettuce.
  5. Thicken the remaining sauce with starch slurry and pour over the vegetables.

Cooking tips 💡

  • Cook the lettuce first; if you cook the mushroom first, it will absorb too much sauce, leaving insufficient liquid for the lettuce.
  • Besides lettuce, you can use other crunchy, tender vegetables like bok choy, romaine lettuce, or cabbage in the same way.

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