ENOKI MUSHROOMS WITH GARLIC & SCALLION SAUCE #KOREANFOOD #NOODLES

I knew Enoki mushrooms had at long last made it to the standard in the US when our veggie lover companion, Mitch, (you can see him in the outdoors photographs with Bill), guaranteed that he adored this "freshly discovered" mushroom. For me, there is nothing surprising about Enoki mushrooms (a.k.a. enokitake)– – we've constantly cherished them! Enoki is the Japanese name for them. We Chinese call them "brilliant needle mushrooms" (???, jin-zhen-gu) or "lily mushrooms."

Enoki mushrooms are typically vacuum-pressed, in bundles of around 7 ounces each, and they have an entirely long timeframe of realistic usability when refrigerated. Whenever new, the shading ought to be white, and the stems ought to be firm. Trim away around 1-inch of the roots, give them a brisk wash, and you are prepared to go! At the point when utilized in soups and hot pots, it's a sidekick, yet when whitened (or steamed) and wearing a yummy sauce, it turns into a principle character!

I recall first eating Enoki mushrooms sold in jars or as a topping in glass containers with bean stew oil. I in a split second favored them for their crunchy surface. It's difficult to understand something this thin and mushroom-y giving a healthy veggie-like crunch. In any case, nowadays, new Enoki have turned out to be pretty broadly accessible (amazingly, the facts confirm that it was just reasonably as of late this has been the situation), and it's frequently utilized in soups and hot pots.

We're comfortable with the vegetarian battle through our companion Mitch, however one peruser as of late remarked that he needs to scratch our site for veggie lover plans. So I chose to post a couple of veggie lover plans to correct the circumstance, with this Enoki Mushroom with Garlic and Scallion Sauce being the subsequent formula. The first was my Kung Pao Mushrooms, and there are more to pursue!

Ingredients :

14 ounces enoki mushrooms (400g)
2 tablespoons oil
2 cloves garlic (minced)
3 tablespoons light soy sauce
½ teaspoon sugar
1 scallion (finely chopped)

Instructions :

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.
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.
In a small saucepan, heat the oil over medium heat. Add the garlic, and cook for about 10 seconds (no need to brown the garlic). Now add the light soy sauce, sugar, and scallions. Bring the sauce to a boil, and turn off the heat. Don’t overcook the garlic and scallions--we want that fresh and sweet taste! Slowly pour the sauce over the enoki mushrooms, and serve.

For more detail : http://bit.ly/3145OfF