Enoki is a mushroom I have often ignored until I accidentally tasted it in one of the demos in one of the chinese grocery stores we go to. My family and I have fallen in love with it ever since.
Shiitake was of course not something new to me. A classmate’s family business used to grow this variety for importation to Japan. I have never liked this mushroom because of its smell. I found out that I acquired the ability to determine the best Shiitake when I came to know Enoki. These two mushrooms compliment each other in fact that when you have one, you must have to have the other one.
During the demo, the lady doing the demo used Yu Choy. Some say you could add anything green and luscious but I always stuck with Yu Choy for fear that it was not going to be as good.
So here’s what I put in my dish:
2 tbsp of olive oil
2 200 gm packs of enoki mushroom
200 gms of shiitake mushroom
1 lb of yu choy
2 tbsp of oyster sauce
2 tbsp of soy sauce
2 tbsp of cornstarch dissolved in ¼ cup of water
3 cloves of finely chopped garlic
Heat oil in a pan. Put in the enoki and shiitake mushrooms. Cook for about 2 minutes. Add the yu choy and cover pan for about 1 minute stirring occasionally. The mushrooms and the yu choy are very succulent so you don’t need water at all to cook the dish. Mix the oyster and soy sauces with the cornstarch solution and pour in pan stirring constantly to avoid the cornstarch from not being mixed consistently with the vegetables. Cook for a minute. Turn off stove. Mix garlic. Serve in a bowl.