English
Stir-fried Mushrooms with Soy Milk Sauce

Photo: Korea Ministry of Food and Drug Safety

South Korea

Stir-fried Mushrooms with Soy Milk Sauce

버섯 두유 소스 볶음

Side dish · Stir-fried

Side dishesCourse
285kcal · per serving
3/5Spice
🌱 VegetarianGluten-free
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Recipe

Stir-fried Mushrooms with Soy Milk Sauce

🌶 Spicy 3/5VegetarianGluten-freeContains: dairy, soy

Ingredients Tap an ingredient to check it off

Servings1

Stir-fried Mushrooms

  • king oyster mushrooms새송이버섯(3 pcs)
    100 g
  • olive oil올리브유(2 tsp)
    10 g

Soy Milk Sauce

  • soy milk두유(1⅓ tbsp)
    20 g
  • heavy cream생크림(2 tsp)
    10 g
  • cheongyang chili pepper (Korean hot green chili)청양고추(1/2 pc)
    5 g
  • black pepper a little후추 약간

Garnish

  • sprouts새싹채소
    20 g

Nutrition per serving

285kcal
17gCarbs
9gProtein
20gFat
53mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Cut the king oyster mushrooms into thick strips, then stir-fry them in oil in a heated frying pan until golden.
  2. In a sauce pan, add the soy milk, heavy cream, cheongyang chili pepper and black pepper, and simmer gently over low heat.
  3. Add the stir-fried mushrooms to the sauce and toss evenly while cooking a little longer, then plate and serve with the sprouts.
💡 TipSoy milk and heavy cream give a rich, nutty flavor that stands in for saltiness. Soy milk is so nutritious that it can be drunk as a meal replacement, and using it in the sauce lets you reduce the amount of heavy cream, which cuts fat intake. 200ml of soy milk has 125kcal, so about one glass is appropriate for people with diabetes.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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