Sichuan Spicy Enoki Mushrooms is a classic Sichuan-style cold dish. The enoki mushrooms are blanched until crisp and bouncy, then tossed with chili oil, Sichuan peppercorn oil, and minced garlic. It’s numbing, spicy, refreshing, and incredibly addictive. Perfect with steamed rice or as a snack.
🌴 Ingredients:
· 1 bunch enoki mushrooms (about 200g, roots removed and separated)
🌴 Aromatics:
· 4-5 cloves garlic (minced)
· 2-3 small spicy chilies (sliced)
· 1 stalk scallion (chopped)
· 1 stalk cilantro (chopped, optional)
· A small pinch of toasted white sesame seeds (for garnish)
🌴 Seasonings:
· 2 tbsp light soy sauce (about 20ml)
· 2 tbsp Chinkiang vinegar (about 20ml)
· 2 tbsp chili oil (about 20ml, the soul of the dish)
· 1 tsp Sichuan peppercorn oil (about 5ml, key for the numbing taste)
· 1 tbsp sesame oil (about 10ml)
· 1 tsp sugar (about 5g, to enhance flavor)
· Salt, to taste
🌴 Instructions:
- Blanch the Enoki Mushrooms
Remove the roots of the enoki mushrooms, separate them into small bunches, and wash. Bring a pot of water to a boil, blanch the mushrooms for 1-2 minutes, then transfer to cold water. Squeeze out the excess water. ⚠️ Note: Don’t blanch for too long, or they will become mushy. I’ve tried 3 minutes, and they lost all their texture. - Make the Spicy Sauce
In a small bowl, mix the light soy sauce, vinegar, chili oil, Sichuan peppercorn oil, sesame oil, sugar, and a pinch of salt. ⚠️ Note: The ratio of vinegar to sugar is about 2:1 for a balanced sweet and sour taste. The Sichuan peppercorn oil is key for the numbing flavor—don’t skip it. - Mix and Serve
Place the blanched mushrooms in a large bowl. Add the minced garlic, chilies, and cilantro. Pour in the sauce and mix well. Sprinkle with scallion and sesame seeds, and plate. ⚠️ Note: Let it sit for 5 minutes before serving so the flavors absorb better. I’ve tried eating it right away, and the flavor wasn’t fully absorbed.
💡 More Spicy and Addictive Sichuan Dishes:
If you enjoy these Sichuan spicy enoki mushrooms, you should also try my [Mapo Tofu] for another incredibly flavorful and crowd-pleasing dish.
Want to explore more? Check out my full [Home-style Dishes] category!
💡 Tips:
The key to Sichuan Spicy Enoki Mushrooms is “crisp mushrooms, numbing and spicy flavor.” Blanch the mushrooms for just 1 minute and rinse with cold water to keep them crisp. The Sichuan peppercorn oil is key for the numbing taste—don’t skip it. Let it sit for 5 minutes before serving for the best flavor.
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