Sautéed Oyster Mushrooms with Scallions and Onions

Ingredients

• ½ lb oyster mushrooms
• 2 orange segments, peeled
• ⅛ large Korean pear or crisp, tart apple
• 3 oz fresh ginger
• 4 tbsp brown sugar
• ¼ cup sake
• ¾ cup low-sodium soy sauce
• ¾ cup water
• 3 tbsp sesame oil
• 7 oz onions, peeled and thinly sliced
• 5 oz scallions, sliced into 3-inch-long pieces
• 2 cups mixed salad greens, such as mesclun or other greens as preferred
• 1 tsp sesame seeds

Directions

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.