Cold Tossed Enoki Mushrooms

Main Ingredients

• Enoki mushrooms 300g
• Cucumber 1 piece
• Carrot half
• Garlic (minced) 4-5 cloves
• Red chili peppers 2 pieces
• Coriander (cilantro) (cut into sections) 2 stalks
• Toasted white sesame seeds 5g
• Light soy sauce 15ml
• Black vinegar (or balsamic vinegar) 15ml
• White sugar 5g
• Salt 3g
• Sesame oil 5ml
• Chili oil 10ml
• Cooking oil 20ml
• Oyster sauce 5ml

Steps

1. Enoki mushrooms: Cut off about 1-2cm of the root end, separate into small bunches, and rinse thoroughly under running water. Vegetables: Wash and julienne the cucumber; peel and julienne the carrot. Mince the garlic; slice the chili peppers into rings; cut the coriander into sections.

   

2. Bring a pot of water to a boil. Add a pinch of salt and a few drops of cooking oil to enhance flavor and color. Add the enoki mushrooms and blanch for 1-2 minutes until cooked. (Do not overcook to maintain a crisp texture.) Immediately remove and plunge into cold or ice water to stop the cooking process. This step keeps them crisp and prevents them from becoming mushy. Drain the cooled mushrooms and squeeze out excess water firmly (the drier the mushrooms, the better they absorb the dressing). Place in a large bowl.

   

3. Place the minced garlic, chili rings, and a pinch of chili powder (optional) in a small heatproof bowl. Heat cooking oil (about 15-20ml) in a small pan until it just begins to smoke (about 70% hot). Immediately pour the hot oil with a sizzle over the garlic and chili to release their fragrance.

   

4. Add light soy sauce, black vinegar, sugar, salt, oyster sauce (if using), sesame oil, and chili oil to the bowl with the flash-fried garlic and chili. Mix well to combine.

   

5. Add the cucumber shreds, carrot shreds, and coriander sections to the bowl with the enoki mushrooms. Pour the prepared dressing over the ingredients and sprinkle with toasted white sesame seeds. Toss thoroughly with chopsticks to ensure everything is evenly coated. Let it rest for 5 minutes to allow the flavors to meld before serving.

   

TCM Notes

Enoki mushrooms: Cold in nature, sweet and salty in taste. Rich in protein, B vitamins, vitamin C, minerals, and carotenoids. They are particularly high in lysine and arginine, which are beneficial for children's intellectual development. They are also a good source of zinc, earning them the nickname "intelligence-enhancing mushrooms". They contain "proflamin," a substance that may enhance the body's defense against cancer cells. Their high-potassium, low-sodium profile makes them suitable for people with hypertension, obesity, and the elderly. They may also help lower blood lipids and cholesterol, and prevent cardiovascular diseases. Cucumber and Carrot: Cucumber is rich in water and vitamin C, helping to clear heat and quench thirst. Carrots are rich in β-carotene, which is beneficial for eye health. They complement the nutritional profile of enoki mushrooms. The cold tossing method preserves the water-soluble vitamins in the ingredients, making it a low-fat and healthy choice.

Suitable for：Suitable for the general population Elderly and children with qi-blood deficiency or malnutrition Cancer patients Those with liver diseases or gastrointestinal ulcers Those with hypertension or cardiovascular diseases Those with obesity or those managing their weight Those with poor appetite in summer, needing an appetizer

Not suitable for：Those with Spleen-Stomach deficiency cold: Enoki mushrooms are cold in nature; should not overconsume Those with chronic diarrhea: Should consume in small amounts Those with gout: Enoki mushrooms contain moderate purines; should not consume regularly Those with arthritis or lupus erythematosus: Should consume with caution Those with bacillary dysentery: May worsen symptoms like abdominal pain and diarrhea Those allergic to enoki mushrooms Do not consume spoiled mushrooms Must be cooked thoroughly; do not eat raw