Ingredients Edit

Directions Edit

  1. Rinse oyster mushrooms thoroughly, and pat dry with paper towels.
  2. Shred mushrooms by hand into long, thin pieces.
  3. Bring water to a boil in saucepan over medium-high heat, and dip in shredded oyster mushrooms for several seconds.
  4. Remove from heat.
  5. Combine orange, pear, ginger, brown sugar, sake, soy sauce, water and sesame oil in mixing bowl.
  6. Stir in mushrooms, onions and scallions.
  7. Place mushroom mixture into skillet, and sauté 2 to 3 minutes over medium heat.
  8. Remove from heat.
  9. Arrange mesclun on plates, and top with mushroom mixture.
  10. Garnish with sesame seeds, and serve.

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