enoki-mushrooms-garlic-scallion-sauce
Enoki Mushrooms with Garlic & Scallion Sauce are lightly blanched and topped with a fragrant garlic, soy, and scallion sauce. This quick 15-minute Asian side dish is healthy, vegan, and full of savory umami flavor.
Ingredients
- 14 ounces 400g enoki mushrooms
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 3 tablespoons light soy sauce
- ½ teaspoon sugar
- 1 scallion finely chopped
Instructions
- Trim about 1 inch from the root end of the enoki mushrooms and gently separate them into small bite-sized bundles using your fingers.
- Rinse the mushrooms carefully under cold water and drain well.
- Bring a large pot or wok of water to a boil.
- Blanch the enoki mushrooms in two batches for about 1 minute per batch until just tender.
- Drain thoroughly and arrange the mushrooms neatly on a serving plate.
- Heat the vegetable oil in a small saucepan over medium heat.
- Add the minced garlic and cook for about 10 seconds until fragrant without allowing it to brown.
- Stir in the light soy sauce, sugar, and chopped scallions.
- Bring the sauce to a gentle boil, then immediately remove it from the heat to preserve the fresh garlic and scallion flavor.
- Slowly pour the hot garlic and scallion sauce evenly over the blanched enoki mushrooms.
- Serve immediately while warm.
Notes
- Fresh enoki mushrooms provide the best texture.
- Serve alongside steamed jasmine rice or stir-fried noodles.
- This dish also pairs well with grilled tofu, chicken, beef, or seafood.
- Use low-sodium soy sauce if preferred.