Steamed Enoki Mushrooms (蒜蓉金针菇)
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 bag (7 oz / 200 g) enoki mushrooms (, tough ends removed and torn to thin bunches)
- 1/4 teaspoon sugar
- Pinch of salt
- 2 tablespoons peanut oil ((or vegetable oil))
- 6 cloves garlic (, minced)
- 2 dried Chinese chili peppers (, sliced (or bird’s eye chili peppers))
- 1 tablespoon light soy sauce
- 1 green onion (, sliced)
- 1 teaspoon sesame oil
Method
- Prepare the steamer by heating 2” (5cm) water over medium-high heat until boiling.
- Spread the enoki mushrooms on a plate that can fit in your steamer. Sprinkle the mushrooms evenly with the sugar and pinch of salt.
- Heat oil in a small frying pan over medium heat until hot. Add the garlic and chili peppers. Stir to mix thoroughly, until the garlic just starts to turn golden. Immediately pour the hot sauce over the mushrooms.
- Steam the enoki mushrooms for 6 minutes, or until turning tender. Once done, transfer the plate to your kitchen counter.
- Drizzle with light soy sauce and sesame oil. Sprinkle the green onion over it. Serve as an appetizer. Stir gently to mix well before eating.