Monday, October 5, 2020

ENOKI MUSHROOMS WITH SCALLION SAUCE




ENOKI MUSHROOMS WITH SCALLION SAUCE







This garlic soy sauce and scallion enoki is super easy gluten free and is a vegan dish that you will fall in love with and quickly become a part of your meal rotation. It can be done in under 15 minutes, so perfect for those busy, lazy days.

Ingredients

  • ½ teaspoon of sugar
  • 2 tablespoons of oil
  • 3 tablespoons of light soy sauce
  • 2 garlic cloves (minced)
  • 14 ounces of enoki mushrooms (400g)
  • 1 green onion (finely chopped)

Instructions

First, be gentle when handling these enoki mushrooms. Cut about 1 inch from the root section. Use your fingers to tear the enoki mushrooms into bite-size pieces and line them up neatly. Rinse and drain.

Then, prepare a wok with boiling water and blanch the enoki mushrooms in two batches, cooking each batch for about 1 minute. Drain the water and transfer the mushrooms to your serving plate.

In a small saucepan, heat the oil over medium heat. Add the garlic and cook for about 10 seconds (no need to brown the garlic). Now add the light soy sauce, sugar and green onions. Bring the sauce to a boil and turn off the heat. Don't overcook the garlic and scallions - we want that fresh, sweet taste! Slowly pour the sauce over the enoki mushrooms and serve. Happy Cooking Time.