Stir-Fried Enoki Mushrooms and Bean Sprouts
Enoki Mushroom and Bean Sprout Stir-Fry [Lunchbox Side Dish]
Deliciously enhanced with the satisfying chewiness of mushrooms, making every bite more enjoyable.
Main Ingredients- 1 packet Bean Sprouts (approx. 200g)
- 1 packet Enoki Mushrooms (approx. 100g)
- A small amount of Carrot (for color)
Seasoning- 2/3 tsp Salt
- 1 Tbsp Sesame Oil
- 1 Tbsp Sesame Seeds (whole or ground)
- 2/3 tsp Salt
- 1 Tbsp Sesame Oil
- 1 Tbsp Sesame Seeds (whole or ground)
Cooking Instructions
Step 1
In a wide pan, combine 1 tablespoon of sesame oil and 2/3 teaspoon of salt, mixing them lightly. This pre-seasoning in the pan helps the ingredients absorb the flavors evenly.
Step 2
Add the washed bean sprouts to the pan and stir-fry them with the prepared seasoning. Cook until the bean sprouts just begin to soften. Medium heat is recommended over high heat for this step.
Step 3
Thinly julienne the carrot for a pop of color. Trim the base of the enoki mushrooms and then tear them apart into smaller clusters. Tearing the mushrooms helps them absorb more seasoning and improves their texture. Add the prepared carrots and enoki mushrooms on top of the bean sprouts.
Step 4
Without adding extra water, continue to stir-fry over medium heat, ensuring all ingredients cook evenly. The enoki mushrooms and bean sprouts will release their own moisture, creating a tender stir-fry.
Step 5
To prevent sticking or burning, stir quickly and continuously with a spatula or chopsticks. Bean sprouts can lose their crispness if overcooked, so the key is to stir-fry just until they are wilted along with the mushrooms.
Step 6
Once all ingredients are cooked through, turn off the heat. The finished stir-fry will be moist but not watery, making it an excellent side dish for lunchboxes. Finally, sprinkle with 1 tablespoon of whole or ground sesame seeds for an added nutty aroma and flavor.
