Coral mushrooms, while not easily found, are a great addition to a Korean ban chan array. When they are in season, you may see them in the produce section of Korean or large Asian markets.
- Total: 15 to 18 minutes
- Active: 15 to 18 minutes
- 1/4 pound Coral Mushroom
- 2 green onions
- 2 slices white or yellow onion
- 3 cloves (1 teaspoon) garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon vegetable cooking oil
- 1 to 2 teaspoons pure toasted (roasted) sesame oil
- 8 ounces of your favorite beef, pork, or chicken cut
- Preparation: Tear the coral mushroom into individual stalks (or small group if the stalks are very slender), rinse well in cold water. Bring a pot of water to a rapid boil. Add coral mushroom and return to boil. Boil for two to three minutes, remove from heat, drain and rinse in cold water.
- Optional: Slice meat into strip about the same size as the mushroom strips, lightly salt & pepper, and let stand ten minutes.
- Place mushroom into a mixing bowl, very lightly sprinkle with some salt and pepper, mix and let sit for ten minutes.
- Cut 2 green onions into 1 inch lengths.
- Slice 2 medium to thin slices from a white or yellow onion.
- Press, mince, or finely chop 3 to 4 cloves fresh garlic.
- Put all together in the mixing bowl, add remaining salt and pepper, and mix well.
- Cooking: Place a small amount of olive oil (or other vegetable cooking oil) into a pan over medium to high heat, heat for thirty seconds.
- Optional: Add meat strips to pan and cook until just lightly browned.
- Add mushroom mix and stir fry four to five minutes, remove from heat, drizzle with pure sesame oil, and serve.
- Serve with any steak or main meat dish as a side, or with a Korean meal as part of a Ban Chan array.