Spicy Enoki Mushroom Recipe: an Asian Explosion of Flavors

This Spicy Enoki mushroom recipe is a hearty, easy-to-prepare dish with a unique flavor ideal for vegetarians. It is also perfectly balanced: sweet, salty, and spicy.

This delicious and quick recipe will be loved by those who enjoy mushrooms or Asian cuisine. The spicy mixture of mushrooms and chilis pairs beautifully with the saltiness of the soy sauce. 

Be bold, allow yourself to experiment, and bring Asian cuisine flavors to your kitchen table in less than 15 minutes with this easy recipe!

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Pro Tips
• Spicy Enoki Mushroom Recipe
• Comments

Ingredients

• Enoki mushrooms — 20 oz.
• Garlic — 4 cloves.
• Green chili — 3 pcs.
• Green onions — ¾ cup.
• Vegetable oil — 4 tbsp.
• Sugar — 1 tsp.
• Oyster sauce — 2 tbsp.
• Soy sauce — 3 tbsp.

Instructions

1. Wash the mushrooms in cold water and put them on a towel to absorb the liquid.

2. Finely mince the garlic and green chilis. Transfer to a bowl and set them aside.

3. Finely chop the green onions.

4. Pour the oil into an iron cast skillet and heat it until it shimmers.

5. Add the oil to the bowl containing the minced chilis and garlic. Add in the sugar, soy sauce, and oyster sauce. Whisk until completely combined.

6. Return the iron cast skillet to the stove over medium heat.

7. Add the mushrooms and the chopped green onions, reserving about 1 tsp. for garnish.

8. Pour the sauce onto the mushroom mixture.

9. Bring to a simmer, cover, and cook for 2-3 more minutes.

10. Turn off the heat and sprinkle with the reserved green onions.

Substitutions

• Enoki mushrooms — If you can’t find Enoki mushrooms, you can opt for other types, such as oyster, cremini, or shiitake mushrooms. Keep in mind that they have different textures and flavors, and the cooking time may differ.

• Green chili — Green chili gives the recipe a spicy taste and intense flavor. If green chili is not available, you can use other types of peppers like jalapeño or serrano peppers instead. Another option is to use red pepper flakes or green chili paste.

•  Sugar — Sugar balances the soy and oyster sauce's salty taste. Opt for honey, maple, or agave syrup to enhance the sauce's viscosity. An alternative that has the same granulated texture is brown sugar.

• Soy sauce — Soy sauce comes with a rich umami flavor and adds a touch of saltiness to our recipe. You can also use tamari sauce, coconut aminos, or liquid aminos as substitution options.

Variations

• Add texture — Add in some nuts or seeds such as peanuts, almonds, or sesame seeds for extra texture and flavor.

• Gluten-free — You may be surprised to find out soy sauce has gluten. For a gluten-free recipe, use tamari or liquid aminos.

•  Soy-free — If you have a soy allergy, use coconut aminos or liquid aminos instead.

• Make it vegan — If you want to turn this dish vegan, substitute the oyster sauce with a vegan stir-fry sauce alternative. If this option is unavailable, omit it and adjust the amount of soy sauce accordingly.

Equipment

• Measuring spoons and cups.

• Kitchen towel.

• Knife.

• Whisk.

• Mixing bowl.

• Skillet.

Storage

• Allow the dish to chill thoroughly before storing it.

• Keep in an airtight container in the fridge for up to five days.

• Place and transfer it to an airtight container or freezer bag to keep it for extended periods. Freeze for up to 3 months.

Pro Tips

• If you want to enjoy frozen leftovers, thaw them in the fridge overnight. Reheat the dish on the stove or microwave until it is heated.

• To remove the dirt from the mushrooms more easily, shake each mushroom well on a piece of paper before washing them. After that, put the mushroom in a bowl containing a mixture of water and vinegar.