Simple Pan-Fried Enoki Mushroom Stir-Fry with Soy Sauce
Quick & Delicious Enoki Mushroom Stir-Fry Using Affordable Enoki Mushrooms
Enoki mushrooms are often on sale at the supermarket! Their affordable price makes them an easy addition to your grocery basket. As long as the base is intact, enoki mushrooms can last quite a while in the refrigerator. I made a simple side dish using these conveniently purchased enoki mushrooms. This is a very easy enoki mushroom stir-fry made with budget-friendly enoki mushrooms.
Main Ingredients- 3 packs of enoki mushrooms (trim the base)
- 3 cheongyang peppers (thinly sliced diagonally)
Cooking Instructions
Step 1
First, prepare 3 packs of enoki mushrooms. Trim off the base of the mushrooms, then rinse them lightly under running water. Gently shake them to remove as much water as possible. Next, remove the stems from 3 cheongyang peppers and thinly slice them diagonally.
Step 2
Now, let’s make the stir-fry sauce. In a pot, combine 4 Tbsp soy sauce, 2 Tbsp rice wine, 1 Tbsp plum extract, and 1 Tbsp oligosaccharide. Pour in 1 cup of anchovy-kelp broth (or plain water if unavailable). Whisk everything together until well combined, then bring to a boil over high heat.
Step 3
Once the sauce is boiling vigorously, proceed to the next step. Ensure it’s bubbling nicely.
Step 4
Add all the prepared enoki mushrooms to the boiling sauce. Gently stir the mushrooms with a spatula or spoon to ensure they are evenly coated with the sauce, and let them cook together.
Step 5
Initially, let the mushrooms boil vigorously in the sauce over high heat for a moment. Quickly reduce the heat to medium-low to prevent burning, and let the sauce thicken and reduce until it’s slightly syrupy. Finally, drizzle in 1 Tbsp of sesame oil for a nutty aroma.
Step 6
In the final step, add the diagonally sliced cheongyang peppers you prepared earlier and simmer for another brief moment. This will add a spicy kick and a vibrant color, completing your delicious enoki mushroom stir-fry. Enjoy your meal!
