Enoki mushroom salad recipe
Bold, savory, and full of flavor—this enoki mushroom salad is quick to make and totally addictive. Serve it chilled as a side or light lunch.
Servings: 3 servings
Ingredients
- 200 gram Enoki mushrooms
- 8.2 oz spinach 1 bundle
- 0.5 oz garlic cloves 3 medium
- 1 bulb scallion
- 1 small red fresno chili pepper
- 2.5 tbsp avocado oil or any neutral flavored oil
- 1 tbsp roasted white sesame seeds
Sauce:
- 1 tbsp light soy sauce
- 1.5 tbsp Chinese black vinegar or aged balsamic for GF
- 1 tbsp oyster sauce
- ½ tsp sugar or to taste
- Small handful roasted peanuts
- salt to taste (optional)
Instructions
- Boil the water: Bring a medium pot of water to boil.
- Enoki: While the water heats, cut off the bottom 1-inch of the cluster. Gently separate the strands with your hands. If you enjoy fuller, chunkier bites, you can just break them into a few sections. But if you prefer more delicate, stringy bites, go ahead and separate them into thinner strands.
- Clean: Rinse the mushrooms under tap water. Set aside to drain.
- Spinach: Dice the spinach into large sections to match the length of the enoki, about 5-inch sections. Plunge into a bowl of cold water a few times to rinse away the dirt. Set aside to drain.
- Garlic, Scallion, Chili: Finely mince the garlic, dice scallion in small rounds and separate white and green parts, remove the chili seeds and dice to small bits.
- Sauce: In a small bowl, combine the ingredients from soy sauce to sugar. Stir well until the sugar is dissolved. Set it aside ready to use.
- Blanch: Blanch the mushrooms for 1 minute. Scoop it out, rinse under tap water. Set aside to drain. Use the same pot of water to blanch the spinach for 1 minute, rinse, and drain.
- Heat up the oil: In a separate small heavy bottom saucepan, add the oil and preheat it, uncovered, over medium-low heat until the oil is hot and simmers, about 5-6 minutes.
- Squeeze out the liquid: Ring out the liquid of spinach and enoki. Transfer them into a large heat proof mixing bowl.
- Aromatics & hot oil: Add garlic, white scallion parts, red chili pepper, and sesame seeds. Pour the hot oil directly on top of the aromatics to activate the flavor.
- Sauce seasoning: Stir the sauce in the bowl again then pour it over. Gently toss to incorporate. Taste and see if you need a sprinkle of salt.
- Garnish and serve: Sprinkle over roasted peanuts and reserved green scallion parts. Serve at room temperature.
Video
Notes
- How to select enoki mushrooms: Look for firm, bright white clusters with tightly packed stems. The mushroom caps should look perky and fresh, not soft or sticky. Avoid any that feel slimy, look gray, or have dark or wilted tips—those are signs they’re no longer fresh.
- Storage (after cooked): Store in the refrigerator in a sealed container. Best enjoyed within 1-2 days.
- Extra spicy: If you like it spicy, swap in 1 small Thai red chili pepper.
- Gluten-free tip: For gluten-free Chinese condiments, check out my Chinese pantry staples guide.
Nutrition
Serving: 1serving | Calories: 185kcal | Carbohydrates: 13g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 565mg | Potassium: 769mg | Fiber: 4g | Sugar: 2g | Vitamin A: 7413IU | Vitamin C: 45mg | Calcium: 117mg | Iron: 4mg