Enoki Mushroom Stir-Fry
Ingredients:
200g enoki mushrooms, trimmed and separated
1 tablespoon vegetable oil
2 cloves garlic, minced
1-inch piece of fresh ginger, grated
1 tablespoon soy sauce (or tamari for a gluten-free option)
1 tablespoon oyster sauce (or vegetarian oyster sauce for a meatless version)
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 tablespoon toasted sesame seeds (optional)
2 green onions, chopped (for garnish)
Cooked rice or noodles, to serve
Instructions:
Start by cleaning the enoki mushrooms. Trim off the tough ends and gently separate the mushrooms into smaller clusters. Rinse them under cold water and let them drain in a colander.
In a wok or a large skillet, heat the vegetable oil over medium-high heat.
Add the minced garlic and grated ginger to the hot oil. Stir-fry for about 30 seconds or until fragrant, being careful not to burn them.
Add the enoki mushrooms to the wok and toss them with the garlic and ginger mixture. Stir-fry for 2-3 minutes or until the mushrooms are slightly tender.
In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, and rice vinegar.
Pour the sauce over the enoki mushrooms and continue to stir-fry for another 1-2 minutes until the mushrooms are fully coated and cooked through.
If you like, sprinkle some toasted sesame seeds over the stir-fry for added flavour and texture.
Garnish with chopped green onions before serving.
Serve the enoki mushroom stir-fry hot over cooked rice or noodles. Enjoy!
This enoki mushroom stir-fry is quick and easy to make, making it a great side dish or a light vegetarian main course. Feel free to customize the recipe by adding other vegetables or protein sources if you like. Enjoy your delicious and healthy stir-fry!
