Cooking Adventures

I love enoki mushrooms, and when I saw them at H-Mart this weekend, I decided to make this dish.  Once you prep all of the ingredients, the cooking time is quite short. Soak 2 oz dried black mushrooms in warm water; when soft, drain and cut into slices.  Separately, take a package (about 14 oz) of enoki mushrooms, cut off the roots, separate into small clusters, then parboil until tender, drain, and set aside.  Parboil 4 oz bean thread noodles, then drain and set aside.  Heat 2-3 Tbsp toasted sesame oil in a wok, then add 2 scallions chopped, 3 Tbsp microplaned ginger, and 3-4 minced garlic cloves until fragrant.  Add black mushrooms and 1 can chopped water chestnuts (drained and cut into half-moon slices), and sauté for a few minutes. Add the enoki mushrooms and bean thread noodles, mixing well, then add 1 cup chicken stock (or vegetable stock if making vegetarian), 1 1/2 Tbsp soy sauce, 1 tsp sugar, and a dash of salt.  Stir well, and season to taste (I added a tsp Marukan rice vinegar, 1 tsp chili soya bean, and a dash of fish sauce). Serve immediately.  This recipe is from Simply Vegetarian by Wei-Chuan Publishing, with
modifications (addition of water chestnuts and seasoning to taste).  (Feb. 2014)