Serves: 4
Total Calories: 108

1 pound mushrooms, oyster or medium white
1/2 green bell pepper, medium, stemmed and seeded
1/2 red bell pepper, medium, stemmed and seeded
2 cloves garlic, minced
3 scallion, both white and green parts, trimmed and minced
3 tablespoons soy sauce
1 1/2 tablespoons sesame oil, Asian (dark)
1 tablespoon sugar
1 tablespoon sesame seeds, toasted
salt and freshly ground black pepper, to taste

1. Trim the ends off the oyster mushrooms. Cut the bell pepper halves on the diagonal into thin slices. Combine the garlic, scallions, soy sauce, oil, sugar, sesame seeds, salt, and plenty of black pepper in a small bowl and stir until the sugar is dissolved. Add the mushrooms and peppers and toss to mix. Let marinate for 15 minutes.

2. Preheat the grill to high. When ready to cook, preheat a vegetable grate (if using) for 5 minutes.

3. Remove the mushrooms and peppers from the marinade. If not using a vegetable grate, thread them onto skewers. Arrange on the hot grate. Grill, turning with tongs, until the vegetables are nicely browned and tender, 3 to 5 minutes per side (6 to 10 minutes in all). Transfer to a platter, plates, or bowls and serve (see Note).

Serves 4 to 6

Note: This dish can be served hot, cold, or at room temperature. Koreans tend to serve side dishes like this at room temperature.

Nutritional Facts:

Serves: 4
Total Calories: 108
Calories from Fat: 45

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