Today’s Enoki Mushrooms with Garlic and Vermicelli recipe is popular with garlic lovers! We use garlic, enoki mushrooms, and fine vermicelli as ingredients for this vegetarian dish. Chinese vermicelli is finer than rice noodles, usually only .5 mm in diameter, and the noodles are typically longer than rice noodles.
In China, there are many kinds of fine vermicelli noodles, for example: mung bean vermicelli, pea vermicelli, and sweet potato vermicelli. For this garlic and enoki mushrooms recipe we use mung bean vermicelli. As the name implies, these noodles are made from mung beans and they do not break easily when cooking like rice noodles. They are also sometimes called cellophane noodles or glass noodles because they become translucent when cooked. You may also see them sold as bean threads or mung bean noodles.
This is an easy recipe to make with simple steps. It can be served as a side dish with lunch or dinner, or as a main course. If you don’t want your lunch to be some dishes with a side of rice, you can serve this Enoki Mushrooms with Garlic and Vermicelli on its own. It’s a good option when you’re eating lunch at home alone.
Healthy Nutrition
This vegetarian dish is very low in carbohydrates, and high in nutrition. Enoki mushrooms are a good source of potassium, iron, phosphorus, biotin, vitamin A, and niacin. The mung bean rice noodles also contain small amounts of potassium, phosphorus, calcium, selenium, and iron, without the carbohydrates of wheat noodles. Garlic is also very nutritious, offering protein and vitamin C, among other nutrients.
Garlic and Enoki Mushrooms with Vermicelli
Equipment
- 1 wok
- 1 plate
- 1 steam rack
- 1 wok lid
Ingredients
- 150 g enoki mushrooms
- 50 g mung bean vermicelli
- 5 ml salt 1 tsp
- 7 ml light soy sauce 1½ tsp
- 3 ml sugar, white (granulated) ½ tsp
- 6 cloves fresh garlic
- 15 ml oil 1 tbsp
- 10 ml oyster sauce 2 tsp
- 3 xiao mi la (millet) chili peppers
Instructions
- Remove the roots of the mushrooms, separate them and wash them. Place them on a plate and set aside.150 g enoki mushrooms
- Chop the garlic cloves and chili peppers.6 cloves fresh garlic, 3 xiao mi la (millet) chili peppers
- Heat 15 ml of oil to 180° C (356° F). To make the sauce, add soy sauce, oyster sauce, salt, and sugar to the minced garlic and xiao mi la peppers. Pour in the hot oil and stir well.5 ml salt, 3 ml sugar, white (granulated), 6 cloves fresh garlic, 15 ml oil, 10 ml oyster sauce, 3 xiao mi la (millet) chili peppers, 7 ml light soy sauce
- Soak the mung bean vermicelli noodles in cold water to soften them, then remove them from the water.50 g mung bean vermicelli
- Add water to a pot, bring to a boil, put the vermicelli in the boiling water and cook for 3 seconds, then remove and drain.50 g mung bean vermicelli
- Place the fine vermicelli on the enoki mushrooms from step 1 and pour the sauce over the vermicelli.
- This step requires a wok with a steaming plate and lid. Add water to the wok and bring to a boil. Place the steaming plate in the wok and put in the plate of enoki mushrooms and fine vermicelli, cover the wok and steam for 8 minutes.
- Finish and serve.
Notes
- Xiao mi la (“millet”) chili peppers are very hot. If you don’t like your food so spicy, you can reduce the amount of xiaomila peppers or substitute milder peppers, such as Chao Tian Jiao “bullet head” peppers (medium spicy) or Er Jing Tiao (milder) peppers.
- If you do not have a steaming plate and lid for a wok, you can use a double-boiler. First, place the mushrooms and vermicelli in the largest, deepest bowl your double-boiler will accomodate. Alternately, line the bottom and sides of your double-boiler’s top pan with aluminum foil. Then add water to the bottom pan of the double-boiler and bring to a boil. Place the bowl of mushrooms and vermicelli in the top pan of the double boiler, cover with the lid, and cook for 8 minutes.
Nutrition
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This is one of your best mushroom recipes, definitely one of the most interesting in terms of texture and flavor. I really enjoyed this one, and easy to make, too.