Hey guys, today I'm going to make vegetarian Yusanseul (Korean-Chinese stir-fried mushrooms). My mom told me that she would never make this dish at home 😅 because, to make the original Yusanseul, you need a lot more ingredients and time to prepare all of it. However, I made the recipe way simpler and also healthier by using only vegetables.
The oyster sauce & soy sauce is all you need for the sauce! I think the oyster sauce is really a magical sauce, isn't it?
Originally, the eggplant does not go into this dish, but instead of skipping meat or seafood, I add eggplant in it. And omg! I loved the eggplant the most haha. I wish I added more 😉
Vegetarian Yusanseul (Korean-Chinese stir-fried mushrooms)
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 2
Ingredients
• 5-6 pieces dried shiitake mushrooms (or fresh)
• 1 Enoki mushroom
• 3-4 cloves of garlic
• 1/2 eggplant
• 2 bok choy
• 1 Tbsp oyster Sauce
• 1 Tbsp soy
• A pinch of salt and pepper
• 1 cup of water
• Starch water: 2 Tbsp of starch + 3 Tbsp of water (pre-mix).
• 2 Tbsp cooking oil
• 1/2 Tbsp sesame oil
Instructions:
1. Soak dry shiitake mushrooms in cold water for at least 3 hours, and slice it thinly. Slice the garlic thinly, cut the top of the enoki mushrooms, and cut the bok choy and eggplant into 6cm lengths.
2. Add 2 Tbsp of cooking oil in a pan, add garlic and stir-fry it. Add shiitake mushrooms and 1 Tbsp of oyster sauce, 1 Tbsp of soy sauce and stir-fry them.
3.
Add 1 cup of water and bring it to a boil, add the rest of the ingredients, and a pinch of salt and pepper, and boil it. When the vegetables become softer, add starch make the soup thicker.
4. Turn the heat off, and add 1/2 Tbsp of sesame oil and mix. Serve with rice.
