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The Saigon-to-Santa Barbara Dry-Seared King Oyster & Snap Pea Desk Escape

The Saigon-to-Santa Barbara Dry-Seared King Oyster & Snap Pea Desk Escape

If the July heat has you feeling sluggish and your desk lunches are looking a little sad, I have your first-class ticket out of the slump! We're employing one of my absolute favorite low-effort, high-impact techniques—quick dry-searing—to turn king oyster mushrooms into deeply savory, meaty bites of perfection. Piled high over a cooling, ultra-crunchy bed of sugar snap peas and Napa cabbage, then aggressively drenched in a vibrant lime and fish sauce mason-jar dressing, this bowl will completely wake up your palate.

Chef Mira Lin
Chef Mira Lin
Prep: 10 minutes
Cook: 5 minutes
2
easy
lunchsalad
desk-lunchsummer-recipesmason-jar-dressingmeatless-monday+1

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Timeline

13 minutes
0m5m10m13m
Preheat Dry Skillet
2m
Prep Mushrooms
3m
Dry-Sear Mushrooms
4m
Shake Mason Jar Dressing
2m
Prep Crunch Base
3m
Deglaze Mushrooms
Assemble Desk Escape
2m

Ingredients

  • 1 lb king oyster mushrooms(Sliced into 1/2-inch thick coins and lightly scored on one side in a crosshatch pattern)
  • 8 oz sugar snap peas(Strings removed, sliced thinly on the bias)
  • 4 cups Napa cabbage(Finely shredded)
  • 1 cup fresh mint(Roughly torn—don't be shy here!)
  • 1 cup fresh cilantro(Roughly torn, stems included)
  • 1/2 cup toasted slivered almonds(For that essential Californian crunch)
  • 1/4 cup fresh lime juice(About 2-3 limes worth)
  • 2 tbsp fish sauce(Instantly provides that deep umami backbone)
  • 1 tbsp maple syrup(To balance the acidity)
  • 1 tbsp toasted sesame oil(For a nutty, aromatic finish)
  • 1 bird's eye chili(Finely minced (leave the seeds in if you like turbulence!))
  • 1 tbsp soy sauce(For the final deglaze)

Instructions

  1. 1

    Place a large non-stick or cast iron skillet over medium-high heat. Do NOT add oil! We want a completely dry pan to get a gorgeous, clean sear without steaming the mushrooms.

    2 min

    Tip: A dry pan concentrates the natural glutamates in the mushrooms, mimicking a robust meat-like crust.

  2. 2

    At your departure gate (my absolute favorite term for the cutting board!), take 1 lb king oyster mushrooms and slice them into thick coins, lightly scoring one side.

    3 min

    Tip: Scoring helps the mushrooms cook evenly and creates little crevices for our final soy glaze to hide in.

  3. 3

    Toss the scored 1 lb king oyster mushrooms into the screaming hot pan in a single layer. Leave them completely undisturbed to dry-sear and develop a deep golden-brown crust.

    4 min

    Tip: Seriously, do not touch them. Let the heat do the heavy lifting!

  4. 4

    While those mushrooms are getting a glorious tan, grab a mason jar. Add 1/4 cup fresh lime juice, 2 tbsp fish sauce, 1 tbsp maple syrup, 1 tbsp toasted sesame oil, and 1 bird's eye chili. Screw the lid on tight and shake it aggressively until fully combined.

    2 min

    Tip: Shaking in a mason jar instead of whisking emulsifies the sesame oil with the lime juice perfectly in just seconds.

  5. 5

    Keep an ear on the sizzling stove, but use this time to prep your cooling base. Shred the 4 cups Napa cabbage and thinly slice the 8 oz sugar snap peas. Toss them in a large mixing bowl with your massive handfuls of 1 cup fresh mint and 1 cup fresh cilantro.

    3 min

    Tip: Slicing the snap peas on the bias exposes more surface area, which means they'll catch more of that zingy dressing.

  6. 6

    Your mushrooms should have a beautiful, meaty sear now. Flip them, instantly hit the pan with 1 tbsp soy sauce to deglaze, let it violently sizzle and coat the mushrooms for 15-30 seconds, then immediately remove from the heat.

    1 min

    Tip: The soy sauce will evaporate almost instantly, leaving a caramelized, sticky glaze on the mushrooms.

  7. 7

    Pour half of your mason jar dressing over the cabbage and snap pea mixture. Toss well and divide between two bowls. Scatter 1/2 cup toasted slivered almonds over the top. Crown your salads with the warm, savory mushrooms and drizzle the remaining dressing everywhere.

    2 min

    Tip: The contrast between the hot, savory mushrooms and the ice-cold, crunchy base is pure magic.

Chef's Notes

As a busy mom, I depend on lunches that revive me rather than weigh me down. If you're packing this for the office, keep the dressed mushrooms and the dressing in separate containers from your crisp base. Toss it all together right at your desk for a lunch break that feels like a spontaneous vacation!

Frequently Asked Questions

How long does The Saigon-to-Santa Barbara Dry-Seared King Oyster & Snap Pea Desk Escape take to make?

The Saigon-to-Santa Barbara Dry-Seared King Oyster & Snap Pea Desk Escape takes about 15 minutes total. That includes 10 minutes of prep and 5 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for The Saigon-to-Santa Barbara Dry-Seared King Oyster & Snap Pea Desk Escape?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for The Saigon-to-Santa Barbara Dry-Seared King Oyster & Snap Pea Desk Escape?

The main ingredients are: king oyster mushrooms, sugar snap peas, Napa cabbage, fresh mint, fresh cilantro, toasted slivered almonds, fresh lime juice, fish sauce, maple syrup, toasted sesame oil, bird's eye chili, soy sauce.

What type of meal is The Saigon-to-Santa Barbara Dry-Seared King Oyster & Snap Pea Desk Escape?

The Saigon-to-Santa Barbara Dry-Seared King Oyster & Snap Pea Desk Escape is categorized as: lunch, salad.