Enoki Mushrooms with Garlic & Scallion Sauce

Fresh enoki mushrooms have finally made it to the mainstream in the US markets. Chinese call the Japanese named, enoki mushrooms, “golden needle mushrooms”

INGREDIENTS:

• 2 packs of enoki mushrooms, a total of 14 ounces
• 2 tablespoons oil
• 2 cloves garlic, minced
• 3 tablespoons light soy sauce
• ½ teaspoon sugar
• 1 scallion, finely chopped

INSTRUCTIONS:

1. Be gentle when handling these enoki mushrooms. Trim away about 1-inch of the root section. Use your fingers to tear the enoki mushrooms into small bite size bundles and line them up neatly. Rinse clean and drain.
2. Prepare a wok with boiling water, and blanch the enoki mushrooms in two batches, cooking each batch for about 1 minute. Drain off the water and transfer the mushrooms to your serving plate.
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