Enoki Mushroom Salad (凉拌金针菇)
4 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 stalk enoki mushrooms (, tough ends removed)
- 2 persian cucumbers (, julienned (or 4” of English cucumber))
- 1/4 red pepper (, julienned (Optional, or use chili pepper for heat))
- 1 tablespoon light soy sauce
- 1 teaspoon Chinkiang vinegar ((or rice vinegar))
- 1 teaspoon sugar
- 1/8 teaspoon salt
- 1 clove garlic (, minced)
- 1/2 teaspoon sesame oil
Method
- Bring a medium-sized pot of water to a boil. Add golden needle mushrooms and cook for 20 to 30 seconds, until the mushrooms are just cooked through. Immediately drain the mushrooms in a colander and run cold tap water over them to stop cooking. Drain thoroughly, pat dry with paper towels, and transfer to a medium-sized bowl. Add the cucumber, and red pepper.
- Mix light soy sauce, vinegar, sugar, salt, garlic, and sesame oil together in a small bowl.
- Right before serving (*footnote 1), pour sauce over the salad, add the toasted sesame seeds, and mix well. Serve at room temperature as a side or an appetizer.