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Enoki mushrooms with garlic and scallions

Enoki Mushrooms with Garlic, Scallion and Soy Sauce

Silky enoki mushrooms sautéed with fried garlic and scallions in a simple soy sauce glaze. Vegan, gluten free option and ready in 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Asian, Chinese
Calories: 110
Ingredients Method Notes

Ingredients
  

Mushrooms
  • 14 oz enoki mushrooms about 2 packages, roots trimmed
  • 2 tbsp vegetable oil
  • 6 cloves garlic minced
  • 4 scallions sliced, whites and greens separated
Sauce
  • 2 tbsp soy sauce or tamari
  • 1 tsp sugar
  • 2 tbsp water

Method
 

  1. Trim the root ends of the enoki, separate into small bundles, rinse and pat dry.
  2. Stir the soy sauce, sugar and water until the sugar dissolves.
  3. Heat the oil in a large skillet or wok over medium heat. Cook the garlic and scallion whites for 30 to 60 seconds until fragrant.
  4. Raise the heat to medium high, add the enoki and toss 1 to 2 minutes.
  5. Add the sauce and toss 1 to 2 minutes more until tender and glossy.
  6. Stir in the scallion greens and serve immediately.

Notes

Always cook enoki thoroughly. Use tamari for gluten free. Best eaten fresh; leftovers keep 2 days.