Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Pear | 1 medium (178g) | 101 |
| Apple | 1 medium (182g) | 95 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Sake | 1 oz (30ml) | 39 |
| Oyster Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- ½ lb. oyster mushrooms
- 2 orange segments, peeled
- 1/8 large Korean pear or crisp, tart apple
- 3 oz. fresh ginger
- 4 Tbs. brown sugar
- ¼ cup sake
- ¾ cup low-sodium soy sauce
- ¾ cup water
- 3 Tbs. 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. Shred mushrooms by hand into long, thin pieces.
2. Bring water to a boil in saucepan over medium-high heat, and dip in shredded oyster mushrooms for several seconds. Remove from heat.
3. Combine orange, pear, ginger, brown sugar, sake, soy sauce, water and sesame oil in mixing bowl. Stir in mushrooms, onions and scallions.
4. Place mushroom mixture into skillet, and sauté 2 to 3 minutes over medium heat. Remove from heat.
5. Arrange mesclun on plates, and top with mushroom mixture. Garnish with sesame seeds, and serve.