Go Back
Garlic Soy Enoki Mushrooms

Garlic Soy Enoki Mushrooms Recipe

Silky enoki mushrooms topped with a hot garlic, scallion, and soy sauce. A quick, vegan, better-than-takeout Chinese side ready in 15 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 Servings
Course: Side Dish
Cuisine: Chinese
Notes

Notes

Ingredients
  • 2 packets (14 oz / 400g) enoki mushrooms, trimmed (remove about 1 inch from the root base)
  • 2 Tbsp neutral oil (canola, vegetable, or avocado)
  • 4 garlic cloves, finely minced
  • 3 Tbsp soy sauce (or tamari for gluten-free)
  • 1 tsp sugar
  • 2 scallions, thinly sliced
  • Optional: toasted sesame oil, chili flakes or chili oil
Instructions
  1. Trim the root base of the enoki and pull the strands apart. Rinse and drain well.
  2. Blanch the enoki in boiling water 2 to 3 minutes until tender and steaming hot; drain and plate. (Or stir-fry until softened.)
  3. Heat the oil in a small pan over medium. Sauté the garlic for about 1 minute until fragrant and lightly golden.
  4. Stir in the soy sauce and sugar; bring to a quick simmer. Off the heat, stir in the scallions.
  5. Pour the hot sauce over the enoki. Add sesame oil or chili if desired. Serve immediately.
Notes
  • Always cook enoki thoroughly until steaming hot; never eat them raw.
  • Do not overcook; 2 to 3 minutes keeps them tender-crisp.
  • Cook the garlic to golden, not brown, to avoid bitterness.
Storage: Best fresh; refrigerate leftovers up to 2 to 3 days and reheat until steaming. Make the sauce ahead if desired.
Nutrition (approximate, per serving): Calories 178, Carbohydrates 10g, Protein 6g, Fat 15g, Fiber 2g, Sugar 4g, Sodium 800mg