Chinese
Sauces - enoki-mushroom-salad.md
Enoki Mushroom Salad
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 1 stalk enoki mushrooms (tough ends removed)
- • 2 persian cucumbers (julienned (or 4” of English cucumber))
- • 1/4 red pepper (julienned (Optional, or use chilli pepper for heat))
- • 1 tablespoon light soy sauce
- • 1 teaspoon Chinkiang vinegar ((or rice vinegar))
- • 1 teaspoon sugar
- • 1/8 teaspoon salt
- • 1 clove garlic (minced)
- • 1/2 teaspoon sesame oil
Preparation Steps
1
Phase 1
Bring a medium-sized pot of water to a boil. Add golden needle mushrooms and cook for 20 to 30 seconds, until the mushrooms are just cooked through. Immediately drain the mushrooms in a colander and run cold tap water over them to stop cooking. Drain thoroughly, pat dry with paper towels, and transfer to a medium-sized bowl. Add the cucumber, and red pepper.
2
Phase 2
Mix light soy sauce, vinegar, sugar, salt, garlic, and sesame oil together in a small bowl.
3
Phase 3
Right before serving (*footnote 1), pour sauce over the salad, add the toasted sesame seeds, and mix well. Serve at room temperature as a side or an appetizer.