Enoki Mushroom with Garlic Sauce (蒜蓉金针菇)

Name: Enoki Mushroom with Garlic Sauce (蒜蓉金针菇)
Prep time: 3 min
Cook time: 5 min
Total time: 8 min
Yield: 2 serving
Ingredients: 300 g enoki mushroom; 1 tablespoon neutral cooking oil; 2 tablespoon garlic; 2 tablespoon chili; 2 tablespoon soy sauce; ½ tablespoon oyster sauce; 1 pinch sugar; scallion

User Reviews

5

46 reviews

Excellent

Prep Time
3 mins
Cook Time
5 mins
Total Time
8 mins
Servings
2
Calories
168 kcal
Course
Appetizer
Cuisine
Chinese

Enoki Mushroom with Garlic Sauce (蒜蓉金针菇)

Iris Warren

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This Enoki Mushroom with Garlic Sauce dish features tender enoki mushrooms steamed with a fragrant sauce made from garlic, chili, soy sauce, and oyster sauce. The mushrooms absorb the savory, slightly spicy sauce, creating a light but flavorful accompaniment that retains the mushrooms' delicate texture. It's best served immediately with garnishes like scallion or cilantro.

Description

Enoki Mushroom with Garlic Sauce is prepared by trimming and washing the delicate enoki mushrooms, which are then arranged on a plate. The sauce is made by frying minced garlic and chili in oil until fragrant, then mixing in light soy sauce, oyster sauce, and a pinch of sugar. This sauce is poured over the mushrooms before steaming the entire dish for about 4 minutes until the mushrooms are tender and infused with the sauce flavors.

The steaming method preserves the mushrooms' tender, slightly crunchy texture while allowing the garlic and chili sauce to gently penetrate. The combination delivers a savory, mildly spicy taste balanced by the umami of the oyster sauce and the brightness of the fresh herbs used as garnish.

This dish is served immediately after steaming, often garnished with finely chopped scallions or cilantro, making it an excellent side or starter that pairs well with rice and other Asian dishes.

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Ingredients

Servings

300 g enoki mushroom 10oz
1 tablespoon neutral cooking oil
2 tablespoon garlic minced
2 tablespoon chili minced fresh chili or homemade pickled chili garlic sauce
2 tablespoon soy sauce light
½ tablespoon oyster sauce see note 1 for the vegetarian option
1 pinch sugar
scallion or coriander(cilantro), finely chopped

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Instructions

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Prepare the mushroom

Use a knife to trim off the root section of the mushroom. Gently separate it into bite-sized bundles.
Wash in a large bowl of clean water. Drain then pat dry with kitchen towel/paper.

Fry the sauce

In a wok/pan, fry minced garlic and minced chili (or homemade pickled chili garlic sauce) in oil over medium heat until fragrant.
Add light soy sauce, oyster sauce and sugar. Mix well.

Steam the dish

Place enoki mushroom over a serving plate. Scatter the sauce over.
Bring water to a full boil in your steaming setup (see note 2). Carefully put in the plate. Cover with a lid and leave to steam for 4 mins.
Garnish with chopped scallion or coriander(cilantro). Serve immediately.

Notes

To make this dish vegetarian or vegan, substitute regular oyster sauce with mushroom-based vegetarian oyster sauce. If unavailable, increase light soy sauce to 2½ tablespoons to compensate.
The steaming setup can be a bamboo, metal, or plastic steamer, or a wok or large pot with a steamer rack. Support the plate with a small bowl if needed.