3 Ways to Make Delicious and Easy Stir-Fried Enoki Mushrooms with Bean Sprouts and Broccoli

Prepare the ingredients

Cut off the roots of the enoki mushrooms, separate them, then rinse them with water twice until clean, and let them drain.

Peel and thinly slice the shallots. Wash the cilantro and chop it finely.

Stir-fry the mushrooms

Place a pan on the stove, turn on medium heat, add 1 tablespoon of cooking oil, and then add minced shallots to sauté until fragrant.

Next, add the mushrooms and stir well. Season with 1/2 teaspoon of salt, 1/2 teaspoon of monosodium glutamate, and 1.5 teaspoons of soy sauce, and stir for about 2 minutes until the mushrooms are cooked and tender, then turn off the heat.

Transfer the mushrooms to a plate, sprinkle with an additional 1/4 teaspoon of ground pepper, and garnish the stir-fried mushrooms with a little chopped coriander for an appealing look, and it’s done.

Finished product

The stir-fried enoki mushrooms are simple yet retain the fresh and sweet flavor characteristic of mushrooms; this is a light vegetarian dish but very appetizing.

Prepare the ingredients

Cut the root of the enoki mushrooms, then wash them clean and let them drain. Wash the bean sprouts clean and let them drain as well.

For the pickled mustard greens, take the stems, wash them several times with water to reduce the sour and salty taste, and cut them into strips similar in size to the bean sprouts. Wash the green and red bell peppers and dice them.

Wash the scallions, chop them finely. Peel the ginger, and cut it into thin strips.

Stir-fry the dish

Place a pan on the stove, turn on high heat, add 2 tablespoons of cooking oil, and then add the chopped scallions to sauté until fragrant.

Next, add the pickled mustard greens and stir well, seasoning with 1 tablespoon of vegetarian oyster sauce, 1 teaspoon of sugar, and 1 teaspoon of vegetarian seasoning, stirring until the seasonings dissolve before adding the enoki mushrooms.

Stir until the enoki mushrooms are just cooked, then add the bean sprouts, stir quickly, and when the bean sprouts are just cooked, turn off the heat. Add the sliced ginger and stir well.

Scoop the mushrooms and bean sprouts onto a plate, sprinkle diced bell peppers on top, and it’s done.

Final Product

Stir-fried enoki mushrooms with bean sprouts, light and delicate, stir-fried just enough to keep the crunchiness and the full fresh flavor of the ingredients.

Prepare the ingredients

Cut the enoki mushrooms at the base, separate them into small clusters, wash them clean, and let them drain.

Separate the broccoli into florets; if the florets are too large, cut them in half or into thirds, then wash them clean and let them drain.

Wash the green and red bell peppers, then dice them. Wash the scallions and chop them finely.

Blanch the broccoli

Boil a pot of water, add 1/2 teaspoon of salt and 1 teaspoon of sugar. Add the broccoli and blanch briefly; when the water boils again and the broccoli turns a deep green, remove it.

Stir-fry the mushrooms

Place a pan on the stove, heat 1 tablespoon of cooking oil, then add the scallions and sauté until fragrant. Add the enoki mushrooms, lower the heat, and season with 1 teaspoon of vegetarian seasoning, 1 tablespoon of vegetarian oyster sauce, 1 teaspoon of soy sauce, and 1 teaspoon of sugar.

Stir the mushrooms to coat them in the seasoning, then increase the heat and stir quickly for about 3 minutes until the mushrooms shrink down, indicating they are cooked; taste and adjust seasoning as needed, then turn off the heat.

Completion

Transfer the stir-fried enoki mushrooms to a deep plate, arrange the broccoli around the plate, and sprinkle bell peppers on top to finish.

Final Product

Fresh broccoli with the rich flavor of chewy and sweet stir-fried enoki mushrooms. Additionally, the crunchy green and red bell peppers add a beautiful touch to the dish.