Chinese name: 红油金针菇 (hóng yóu jīn zhēn gū)
Style: Sichuan Cuisine Characteristics: Enoki Mushroom in Chili Oil tastes crispy and smooth, with bright and fresh colors. Besides being a preserved vegetable, Enoki Mushroom in Chili Oil is also a representative specialty of Sichuan. Enoki mushroom is very nutritious, especially rich in amino acids. It can be made into cold dishes, soups, or as a vegetable in hotpot or noodles. |  |
Ingredients: enoki mushroom, 200 g
1 fresh red chili parsley chopped garlic salt chicken essence (chicken stock/bouillon) red chili oil sesame oil white vinegar Note: the amount of the ingredients especially the seasonings listed above can be appropriately used according to one's personal taste. |  |
Preparation: A. Cut off the roots of the enoki mushrooms. Wash the mushrooms and put on to a plate.
B. Remove the seeds of the fresh red chili. Shred the chili evenly, wash well and put onto a separate plate. C. Wash the parsley, cut into long sections, and put onto a plate. |  |
Methods:
 Step 1: Half fill a wok with water, bring the water to boil. Then add the enoki mushrooms and red chili shreds. Stir and blanch for 30 seconds and then pick them out of the wok, removing excess water through a colander. Put them on to a plate (you may also put them into a basin filled with cold water to cool for a while if it is a hot summer). |
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| Step 2: Take a small plate or basin. Add in salt, chicken essence, chopped garlic, red chili oil and white vinegar. Stir it well with a spatula. |
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| Step 3: Place the parsley sections on the boiled enoki mushrooms and red chili shreds. Pour in the sauce prepared in above step. Stir it well with a spatula or chopsticks. Add in sesame oil, and stir well again. |
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Enoki Mushroom in Chili Oil is ready.
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 source:http://www.travelchinaguide.com/tour/food/chinese-cooking/enokitake-chili-oil.htm |
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