Chinese Enoki Mushroom Salad (凉拌金针菇)
This cold enoki mushroom salad is a popular dish in Chinese home cooking. It’s made with blanched enoki mushrooms tossed in a savory garlic soy dressing, often served as a side dish or cold appetizer.
Ingredients
- 2 bunches enoki mushrooms
- 1/4 English cucumber shredded
- 1/4 carrot shredded
- A handful of cilantro leaves plus more for topping
- 1 tbsp crushed peanuts for topping
Sauce:
- 6 garlic cloves minced
- 2 Thai red chilies chopped (optional)
- 1.5 tbsp neutral oil canola, vegetable or peanut oil works great
- 2 tbsp soy sauce
- 1 tbsp black rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp chicken bouillon powder optional
- 1 tsp sesame oil
- 1 tsp chili oil or use more sesame oil if skipping spice
- 1 tsp toasted sesame seeds
Instructions
- Trim the root end of the enoki mushrooms and gently separate them into smaller bunches. Wash off any dirt and drain.
- Bring a pot of water to a boil, add 1 tsp salt, and blanch the enoki mushrooms for 1 minute. Drain and rinse with cold water. Gently squeeze out the excess water.
- Place the minced garlic and chopped chilies in a heatproof bowl. Heat neutral oil until smoking hot and pour over the garlic mixture — it should sizzle.
- Add soy sauce, black vinegar, sugar, salt, bouillon powder (if using), sesame oil, chili oil, and toasted sesame seeds to the bowl. Stir well to combine.
- In a large mixing bowl, combine the enoki mushrooms, shredded cucumber, shredded carrot, and cilantro. Pour the sauce on top and toss everything together.
- Top with crushed peanuts and extra cilantro. Serve right away, or chill for 10 minutes before serving for an extra refreshing bite.