China · Home-style
Cold Enoki Mushroom Salad
Enoki mushrooms boiled briefly and dressed with garlic, scallion and a light soy and vinegar sauce. Slender, springy and faintly sour.
Enoki grows in tight bundled clusters, which makes it one of the few mushrooms you eat stalk by stalk rather than bite by bite. Boiling it for a minute or two is enough to take the raw edge off while keeping the stems springy. In busy households it is a standard cold dish precisely because there is no cutting skill involved.
Ingredients
- enoki mushrooms150 g
- spring onion5 g
- garlic2 pieces
- light soy sauce15 ml
- vinegar10 ml
- sugar3 g
- sesame oil5 ml
- chili oil5 ml
Directions
- 1
Cut off the root end of the enoki mushrooms, rinse them clean and set aside.
- 2
Wash the spring onion and chop it finely.
- 3
Peel the garlic and mince it finely.
- 4
Add 1000 ml drinking water to a pot and bring to the boil over high heat.
- 5
Add the enoki mushrooms and boil for 1 to 2 minutes, until they soften.
- 6
Lift out the mushrooms, drain well and place in a fairly large bowl.
- 7
In another clean small bowl, combine 15 ml light soy sauce, 10 ml vinegar, 3 g sugar (optional) and 5 ml sesame oil (optional).
- 8
Add the minced garlic.
- 9
Stir well so the sugar dissolves completely and the dressing comes together.
- 10
Pour the dressing evenly over the enoki mushrooms.
- 11
Scatter over the chopped spring onion.
- 12
Drizzle with 5 ml chili oil if you like.
- 13
Toss gently with chopsticks and serve.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.