Enoki with Garlic Scallion Soy Sauce Recipe

This enoki with garlic scallion soy sauce is super easy gluten-free and a vegan dish that you are going to fall in love with and quickly become a part of your meal rotation. It can be done in under 15 minutes, so perfect for busy and lazy days.

Ingredients
7 oz enoki mushrooms
2 tsp vegetable oil
1 tsp sesame oil
1-2 small cloves of garlic, minced
1½ tbsp soy sauce
1 scallion, finely chopped
¼ tsp sugar
Sriracha, to taste

Instructions

1. Being gentle, trim away about 1-inch of the root section from the mushrooms. Next, use your fingers to tear the enoki mushrooms into small bite-sized bundles.
2. Prepare a wok or skillet with boiling water, and carefully blanch the enoki mushrooms for 1 minute. Remove and drain on paper towels then line them up on a small serving plate.
3. Heat the vegetable oil and sesame oil in a small saucepan over medium heat. Add the garlic and cook, stirring constantly, for 10 seconds.
4. Add the soy sauce, scallions, sugar, and sriracha. Bring to a boil and turn off the heat. Don't overcook. the garlic and scallions--you want them to taste fresh and sweet not bitter.
5. Slowly pour the well-whisked sauce over the enoki mushrooms and serve. Enjoy.