Description
A delicate and flavorful vegan side dish featuring tender enoki mushrooms steamed to perfection and topped with a fragrant garlic and scallion sauce infused with soy and oyster sauces, sesame oil, and a hint of sweetness.
Ingredients
Scale
Enoki Mushrooms
- 2 packs (200g each) enoki mushrooms, trimmed and cleaned
Sauce
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 scallions, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon sugar
- pinch of white pepper
- 2 tablespoons water
Instructions
- Prepare Mushrooms: Trim the root ends from the enoki mushrooms carefully and separate them gently to avoid breaking. Arrange them evenly in a single layer on a heat-safe plate or a shallow dish suitable for steaming.
- Make Garlic Scallion Sauce: In a small saucepan, heat the vegetable oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned to avoid bitterness. Add the finely chopped scallions, soy sauce, oyster sauce, sesame oil, sugar, white pepper, and water. Stir and bring the mixture to a gentle simmer for 1 minute, then remove from heat to preserve the fresh flavors.
- Combine and Steam: Pour the hot garlic and scallion sauce evenly over the arranged enoki mushrooms. Place the plate in a steamer and steam the mushrooms for 5 to 7 minutes until they become tender and fragrant, enhancing their natural umami flavor.
- Serve: Remove from the steamer and serve the enoki mushrooms hot as a delicious side dish or spooned over steamed rice or congee for a comforting meal.
Notes
- For added heat, include a dash of chili oil or a few sliced red chilies in the sauce.
- This dish pairs beautifully with steamed rice or plain congee to balance its savory flavors.
- Handle enoki mushrooms gently as they are delicate and prone to bruising.
- The oyster sauce used is typically vegan oyster sauce made from mushrooms to keep the dish vegan.
