Ingredients for 4 servings:
1. 1/2 lb oyster mushroom
2. 2 orange sections, peeled
3. 1/8 large korean pears, tart apple or 1/8 large crisp tart apple
4. 3 ounces fresh ginger
5. 4 tablespoons brown sugar
6. 1/4 cup sake
7. 3/4 cup low sodium soy sauce
8. 3/4 cup water
9. 3 tablespoons sesame oil
10. 7 ounces onions, peeled and thinly sliced
11. 5 ounces scallions, sliced into 3-inch-long pieces
12. 2 cups mixed salad greens
13. 1 teaspoon sesame seeds

Directions:
1. Rinse oyster mushrooms thoroughly, and pat dry with paper towels. Shred mushrooms by hand into long, thin pieces.
2. Bring water to a boil in saucepan over medium-high heat, and dip in shredded oyster mushrooms for several seconds. Remove from heat.
3. Combine orange, pear, ginger, brown sugar, sake, soy sauce, water and sesame oil in mixing bowl. Stir in mushrooms, onions and scallions.
4. Place mushroom mixture into skillet, and sauté 2 to 3 minutes over medium heat. Remove from heat.
5. Arrange mesclun on plates, and top with mushroom mixture. Garnish with sesame seeds, and serve.

Enjoy your meal!