Ian and I created this recipe to mimic a salad we had at a random Japanese restaurant in Portland, OR. It’s best made with hearty greens that won’t readily wilt, such as swiss chard or kale. I do not recommend using spinach or lettuce. The oyster sauce imparts a strong flavor- adjust based on your preferences.
Laura
- 5-8 ounces mushrooms, cut into 1/2″ sticks
- 3 tablespoons Canola oil, separated
- 1 1/2 teaspoons toasted sesame oil, separated
- 1 teaspoon soy sauce
- 1/3 cup sesame seeds
- 1 pound swiss chard/kale, greens and stems separated
- 3 tablespoons oyster sauce (or to taste)
- 3 tablespoons hoisin sauce
- 1 tablespoon chili garlic sauce or Sriracha
- 2 tablespoons rice wine vinegar
- 1 tablespoon minced ginger
Heat 2 tablespoons Canola oil and 1/2 teaspoon sesame oil in a medium skillet. Fry mushrooms until golden brown. Transfer to a small bowl and add 1 teaspoon soy sauce. Set aside.
Toast sesame seeds in a dry skillet over medium-low heat until golden brown. Set aside.
Slice chard/kale into long, thin ribbons and transfer to a large salad bowl. If desired, chop stems into 1/4″ pieces and add to the bowl.
Mix remaining 1 tablespoon Canola oil, 1 teaspoon sesame oil, and remaining ingredients in a small bowl. Taste and adjust to your preference. Mix in toasted sesame seeds.
Toss greens with dressing, then top with fried mushrooms. Let sit 15 minutes to allow the salad to wilt before serving.
Spencer Family Cookbook 