Enoki Mushroom with Garlic Sauce (蒜蓉金针菇)

Method7 steps · about 8 min

1. 1

   Step 1: Trim off the earthy root section of the enoki mushrooms (300 g) and discard it. Gently separate the remaining stems into bite-sized bundles.

   Uses 300 g enoki mushrooms

   
2. 2

   Step 2: Wash the trimmed mushroom bundles from step 1 in clean water. Drain, discard the washing water and pat the mushrooms dry with kitchen paper. Have the minced garlic, chili and chopped scallion ready before frying.

   Uses Enoki bundles separated from their discarded roots · Clean water, enough to wash the trimmed mushrooms

3. 3

   Step 3: Heat the 1 tablespoon neutral oil in a wok or pan over medium heat. Fry the minced garlic (2 tbsp) and fresh chili (2 tbsp) until fragrant, then turn off the heat.

   Uses 1 tbsp neutral cooking oil · 2 tbsp minced garlic · 2 tbsp minced fresh chili

4. 4

   Step 4: Stir the light soy sauce (2 tbsp), ½ tablespoon oyster sauce and pinch of sugar into the garlic and chili oil from step 3. Mix well.

   Uses fried garlic and chili in oil · 2 tbsp light soy sauce · ½ tbsp oyster sauce · 1 pinch sugar

   
5. 5

   Step 5: Arrange the drained mushroom bundles from step 2 on a heatproof serving plate that fits the steamer. Use a plate with a rim to catch the juices, and spread all the prepared garlic sauce from step 4 over the mushrooms.

   Uses Drained mushrooms, separated from the washing water · prepared garlic-chili sauce

   
6. 6

   Step 6: Bring water to a full boil below the steamer rack or basket. Carefully place the sauced mushroom plate from step 5 inside and cover. Once steady steam resumes, steam for 4 minutes, then check that the enoki are thoroughly cooked and piping hot throughout; continue steaming if needed.

   Check steamed enoki · 4 minUses sauced enoki plate · Water for the steamer, below the mushroom plate

   
7. 7

   Step 7: Carefully lift the fully cooked mushroom plate from the steamer in step 6. Scatter over the chopped scallion and serve immediately in two side portions.

   Uses Cooked mushroom plate lifted from its steamer water · Scallion, finely chopped, for garnish