Tear the coral mushroom into individual stalks (or small group if the stalks are very slender), rinse well in cold water.
Bring a pot of water to a rapid boil.
Add coral mushroom and return to boil.
Boil for two to three minutes, remove from heat, drain and rinse in cold water.
2Optional: Slice meat into strip about the same size as the mushroom strips, lightly salt & pepper, and let stand ten minutes.
3Place mushroom into a mixing bowl, very lightly sprinkle with some salt and pepper, mix and let sit for ten minutes.
4Cut 2 green onions into 1 inch lengths.
5Slice 2 medium to thin slices from a white or yellow onion.
6Press, mince, or finely chop 3 to 4 cloves fresh garlic.
7Put all together in the mixing bowl, add remaining salt and pepper, and mix well.
Place a small amount of olive oil (or other vegetable cooking oil) into a pan over medium to high heat, heat for thirty seconds.
9Optional: Add meat strips to pan and cook until just lightly browned.
10Add mushroom mix and stir fry four to five minutes, remove from heat, drizzle with pure sesame oil, and serve.
11Serve with any steak or main meat dish as a side, or with a Korean meal as part of a Ban Chan array.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.