Description
A simple and flavorful Asian-inspired side dish featuring tender steamed enoki mushrooms topped with a fragrant garlic and scallion sauce, enhanced by savory soy and oyster sauces. This dish is quick to prepare and perfect for a light accompaniment to any meal.
Ingredients
Scale
Mushrooms
- 200g enoki mushrooms (trimmed and cleaned)
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon water
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 4 cloves garlic (finely minced)
- 2 scallions (finely chopped)
- 1 teaspoon sesame oil
- Pinch of white pepper (optional)
Instructions
- Prepare Mushrooms: Gently rinse and trim the roots off the enoki mushrooms. Arrange them in a single layer on a heatproof plate to prepare for steaming.
- Make Sauce Mixture: In a small bowl, combine the soy sauce, oyster sauce, water, and sugar. Stir gently until the sugar dissolves completely.
- Cook Garlic and Scallions: Heat the vegetable oil in a small pan over medium heat. Add the finely minced garlic and cook until fragrant and golden, about 1 minute. Stir in the scallions and cook for another 30 seconds to release their flavor.
- Finish Sauce: Remove the pan from heat and stir in the sesame oil to the garlic and scallion mixture.
- Steam Mushrooms: Place the plate of enoki mushrooms in a steamer and steam for 3 to 4 minutes until tender but still intact.
- Assemble and Serve: Pour the prepared sauce evenly over the steamed mushrooms and sprinkle with a pinch of white pepper if desired. Serve hot as a side dish or over rice.
Notes
- You can substitute oyster sauce with vegetarian oyster sauce to keep the dish plant-based.
- Add a splash of chili oil for extra heat if desired.
