Soy-Marinated Shiitake Mushroom Bulgogi Without Meat (3 servings)

Cover dried shiitake with cold water in a container and refrigerate about 4 hours, or until soft throughout. Drain and gently squeeze.

Thinly slice rehydrated mushrooms and onion. Finely slice green onion and carrot.

Mix grated pear, soy sauce, brown sugar, garlic, ginger, sesame oil and pepper. Coat mushrooms and vegetables.

Cover and marinate in the refrigerator for about 30 minutes, avoiding prolonged room-temperature storage.

Heat oil in a skillet over medium-high heat. Stir-fry in a thin layer until moisture reduces and shiitake is thoroughly cooked and hot.

Serve warm with rice or lettuce. This meat-free variation tastes of shiitake rather than beef.