This enoki with garlic scallion soy sauce is super easy gluten-free and vegan dish that you are going to fall in love with and quickly become a part of your meal rotation. It can be done in under 15 minutes, so perfect for busy and lazy days. One thing that I definitely must stock up when visiting an Asian grocery is mushroom. Shiitake (fresh/dried), wood ear (fresh/dried), oyster mushroom (regular/king size), shimeji (English speakers probably know this as beech mushroom, white/brown), and lastly enoki.
Enoki comes vacuum packed in 7 oz packet, and because of this, have a pretty long shelf span. Sometimes I buy like 4 packets and they can safely last for up to 3 weeks in my fridge and still looking brand spanking new. So if you spot a tiny 5 feet lady with a shopping cart full of enoki (well, not full, but maybe like 6 or 8), there is a high probably that you might have spotted me in the wild.
Anyway, I have a really really really easy recipe for you today. I can safely guarantee that you won’t need 15 minutes from start to finish, including prep work and all that. So if you need any last minute dish, you know you can make this ASAP and feed the hungry crowd. Now you know why I buy like a gazillion of enoki, because you know, last minute scramble and all that. Plus, this dish is also perfect for vegan and is also gluten-free, so I know I can serve this to almost everyone.
- 2 packet (14 oz / 400 gram) enoki mushrooms, trim 1" off the "root" part
- 2 tablespoon oil
- 4 cloves garlic, minced
- 3 tablespoon soy sauce
- 1 teaspoon sugar
- 2 scallion, thinly sliced
- Bring a pot of water to a rolling boil. Blanch enoki in boiling water for 2 minutes. Drain and place the blanched enoki in a serving plate.
- Heat oil in a frying pan over medium heat. Sauté garlic until fragrant, about 1 minute.
- Add soy sauce and sugar. Once the sauce boils, turn the heat off. Add scallions into the pan, mix well, then quickly pour the sauce over the enoki. Serve immediately.