Quick-Style Enoki Mushrooms with Cilantro
A light and refreshing cold dish featuring tender enoki mushrooms tossed in a zesty, mildly spicy dressing with fresh cilantro. Perfect as an appetizer or side dish.
Story
This quick-style (炝拌) dish is a popular Chinese cold appetizer where vegetables are briefly blanched and then dressed with a flavorful sauce. The combination of enoki mushrooms' delicate texture with cilantro's fresh brightness creates an irresistible dish.
Ingredients
Enoki mushrooms
200g
Fresh cilantro
a handful
Garlic
2 cloves, minced
Ginger
1 small piece, minced
Chopped chili or chili oil
1 tablespoon
Light soy sauce
2 tablespoons
Rice vinegar
1 tablespoon
Sesame oil
1 teaspoon
Salt
to taste
Sesame seeds
for garnish
Instructions
1
Prep the mushrooms
Trim the root end of the enoki mushrooms and separate the bunch. Rinse briefly under cold water and drain well.
2
Prepare the aromatics
Wash the cilantro and cut into 2-inch segments. Mince the garlic and ginger finely.
3
Blanch the mushrooms
Bring a pot of water to boil. Add the enoki mushrooms and cook for just 30 seconds until slightly softened. Do not overcook. Drain immediately and rinse under cold water to stop cooking, then pat dry.
4
Make the dressing
In a small bowl, combine soy sauce, rice vinegar, sesame oil, minced garlic, ginger, and chopped chili. Mix well.
5
Toss and serve
Place the blanched mushrooms in a serving bowl. Pour the dressing over top, add cilantro, and toss gently to combine. Sprinkle with sesame seeds and serve immediately.
Cold Dish
Sichuan-Style Alfalfa Sprouts with Garlic and Chili
A light and flavorful cold dish featuring tender alfalfa sprouts tossed with a fragrant garlic and dried chili topping, finished with sizzling hot oil to bloom the aromatics. This classic northern Chinese technique creates a vibrant appetizer that's ready in minutes.
