Enoki Mushrooms with Garlic & Scallion Sauce

Method5 steps · about 20 min

1. 1

   Step 1: Gently trim about 1 inch from the enoki root base, separate the remaining mushrooms into small bite-size bundles, rinse with clean water and drain. Mince both garlic (2 cloves) cloves and finely chop the scallion (1), keeping them separately ready for the sauce before heating the pan.

   Uses 14 oz fresh enoki mushrooms · clean water for rinsing mushrooms, as needed · 2 cloves garlic (minced) · 1 scallion (finely chopped)

   
2. 2

   Step 2: Bring the separate mushroom-boiling water to a boil in a wok or pot. Add the first of two batches of trimmed enoki from step 1. Once the water returns to a boil, boil for at least 2 minutes until thoroughly cooked and hot throughout. Lift and drain the first batch onto a clean serving plate, keeping the hot cooking water for the second batch.

   Boil the first enoki batch · 2 minUses First batch of trimmed, rinsed enoki · water for boiling both mushroom batches, as needed

   
3. 3

   Step 3: Return the cooking water from step 2 to a boil and add all the remaining trimmed enoki from step 1. Once the water returns to a boil, boil this second batch for at least 2 minutes until thoroughly cooked and hot throughout. Lift and drain onto the plate with the first batch. Discard the cooking water.

   Boil the second enoki batch · 2 minUses Hot water remaining from the first boiling batch · Remaining trimmed, rinsed enoki · Drained first enoki batch on the serving plate

4. 4

   Step 4: Heat all 2 tbsp oil in a small saucepan over medium heat. Add all the minced garlic from step 1 and cook for about 10 seconds until fragrant, without browning it.

   Add sauce before the garlic browns · 1 minUses 2 tablespoons oil · All prepared minced garlic

5. 5

   Step 5: Add all 3 tbsp light soy sauce, ½ tsp sugar and the prepared chopped scallion from step 1 to the garlic and oil from step 4. Bring the sauce to a boil, then turn off the heat promptly so the garlic and scallion stay fresh-tasting. Slowly pour the entire sauce over the drained first and second mushroom batches from steps 2 and 3. Serve hot as four side portions.

   Uses All fragrant garlic and oil · 3 tablespoons light soy sauce · ½ teaspoon sugar · All prepared chopped scallion · Both drained cooked enoki batches on the serving plate