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Hangawi Restaurants vegetarian version of the barbecued beef, or bulgogi, dish so popular in Korean restaurants should be served with rice, making a pleasing and flavorful main-course dish.
- Rinse oyster mushrooms thoroughly, and pat dry with paper towels. Shred mushrooms by hand into long, thin pieces.
- Bring water to a boil in saucepan over medium-high heat, and dip in shredded oyster mushrooms for several seconds. Remove from heat.
- Combine orange, pear, ginger, brown sugar, sake, soy sauce, water and sesame oil in mixing bowl. Stir in mushrooms, onions and scallions.
- Place mushroom mixture into skillet, and sauté 2 to 3 minutes over medium heat. Remove from heat.
- Arrange mesclun on plates, and top with mushroom mixture. Garnish with sesame seeds, and serve.
- Serving Size Serves 4
- Calories 260
- Carbohydrate Content 29 g
- Cholesterol Content 0 mg
- Fat Content 11 g
- Fiber Content 5 g
- Protein Content 7 g
- Saturated Fat Content 1 g
- Sodium Content 1210 mg
- Sugar Content 16 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g