Enoki Mushroom Salad (凉拌金针菇)

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 15 minutes

Ingrédients

1 stalk enoki mushrooms , tough ends removed

2 persian cucumbers , julienned (or 4” of English cucumber)

1/4 red pepper , julienned (Optional, or use chili 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

Instructions

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.

Mix light soy sauce, vinegar, sugar, salt, garlic, and sesame oil together in a small bowl.

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.

Nutrition

• Calories: 62 kcal
• Lipides Totaux: 0.8 g
• Lipides Saturés: 0.1 g
• Sodium: 303 mg
• Glucides Totaux: 10.1 g
• Fibres Diététiques: 3.2 g
• Sucres Totaux: 1.7 g
• Protéines: 2.3 g