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Enoki with Garlic Scallion Soy Sauce

Enoki takes center stage in this 15 minutes mushroom dish with garlic, scallions, and soy sauce. You will love this vegan-friendly and gluten-free dish.

This enoki with garlic scallion soy sauce is super easy gluten-free and a 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.

Enoki with Garlic Scallion Soy Sauce

Enoki with Garlic Scallion Soy Sauce

Enoki mushroom and other ingredients for this dish

Enoki, or enokitake, is one of the more popular mushrooms used in many East Asian (Japanese, Korean, and Chinese) dishes. Enoki has long, thin stalks with tiny caps, a white color, and a crisp texture.

Commercially, 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 probability that you might have spotted me in the wild.

To prepare enoki for dishes, you will need to:

  1. Trim off the root part. I usually just chop and remove about 1” of the root.
  2. Tear off individual mushroom stalks so they don’t all bunch up together.
  3. There shouldn’t be any dirt on the mushrooms, but if you spot any dirt, gently wipe them off with a wet kitchen towel.

For this dish, aside from enoki mushroom, you will also need:

  • oil
  • garlic
  • soy sauce
  • sugar
  • scallions
Enoki with Garlic Scallion Soy Sauce

Enoki with Garlic Scallion Soy Sauce

A step-by-step guide to preparing this enoki dish

Here are some of the reasons why I really love this dish:

  1. It should take no more than 15 minutes from start to finish. This is definitely one of my favorite dishes to prepare during the hot summer months.
  2. It’s a great last-minute dish. Again, minimal ingredients, and super quick prep and cooking time.
  3. This dish is vegan-friendly and gluten-free. So almost anyone will be able to enjoy this lovely dish.

And here is my step-by-step:

  1. Prepare enoki. Bring a pot of water to a rolling boil. Blanch enoki in boiling water for 2 minutes. Drain and place the blanched enoki on a serving plate.
  2. Prepare the sauce. Heat oil in a frying pan over medium heat. Sauté garlic until fragrant, about 1 minute. Add soy sauce and sugar. Once it boils, turn the heat off. Add scallions into the pan, and mix well.
  3. Serve enoki with the sauce. Quickly pour the sauce over the enoki. Serve immediately.

And that’s it. Super fast and easy right? I usually serve this dish with a bowl of steamed white rice.

Enoki with Garlic Scallion Soy Sauce

5.0 from 7 reviews

Author: Anita Jacobson

Courses:

Cuisine:

Ingredients:

Diets:

Prep Time: 10 mins

Cook Time: 5 mins

Total Time: 15 mins

Serves: 4

Print Recipe

Ingredients

  • 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 (use tamari or other gluten-free soy sauce)
  • 1 teaspoon sugar
  • 2 scallion, thinly sliced

Instructions

  1. Prepare enoki. Bring a pot of water to a rolling boil. Blanch enoki in boiling water for 2 minutes. Drain and place the blanched enoki on a serving plate.
  2. Prepare the sauce. Heat oil in a frying pan over medium heat. Sauté garlic until fragrant, about 1 minute. Add soy sauce and sugar. Once it boils, turn the heat off. Add scallions into the pan, and mix well.
  3. Serve enoki with the sauce. Quickly pour the sauce over the enoki. Serve immediately.

Comments

  • David Masaryk David Masaryk says:

    What sauce? Only liquids listed in recipe is oil and soy. What do you boil?

    • Anita Anita says:

      Hi David, the sauce is basically step 2 + step 3 combined. So first, heat oil and fry the garlic (step 2), then add soy sauce and sugar to the fried garlic and bring to a boil (3), the combination of step 2 and step 3 makes the sauce, and this is what you pour on the blanched enoki. I hope this clarifies the confusion on the sauce.

  • Jayne Jayne says:

    This recipe looks simply amazing. Mushrooms, garlic and soy sauce. Wow, on my list of the much makes.

  • Anjali  Anjali says:

    I love how flavorful this dish turned out to be! Super simple to make, but really hearty and satisfying (and an added bonus that it's vegan too!)

  • Amy Amy says:

    I love the sound of this, can't wait to try it!

  • veena Azmanov veena Azmanov says:

    Thanks for your delicious and unique recipe. My first attempt to finding these delicious and flavorful mushrooms. Definitely a must try recipe for sure.

  • Michelle Alston Michelle Alston says:

    I love these mushrooms and this dish is so tasty! Perfect for a quick dinner

  • Mary Ann Mary Ann says:

    This recipe looks nice and simple! But just a note: this recipe can only be considered gluten free if you use GF soy sauce since the regular kind does have wheat

  • MJ MJ says:

    This was delicious and so easy! I tagged you on ig but doesn't look like you've been on for a while. Thank you for such a wonderful recipe!

  • Ziggy Ziggy says:

    I made this tonight a d it was quick, easy, and delicious! My only thought is that the sauce could be a bit thicker. Do you have a suggestion to thicken the sauce? Maybe a bit of cornstarch?

    • Anita Anita says:

      Hi Ziggy, yes, you can thicken the sauce with some cornstarch. I suggest mixing 1 teaspoon cornstarch with 1 tablespoon water into a cornstarch slurry, then stir in the slurry near the end of the cooking time to thicken the sauce.

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