Fish Flavored Enoki Mushrooms

Overview

Today, I used Sichuan cuisine's unique fish-flavor sauce with enoki mushrooms to make a very appetizing side dish. It can be called a vegetarian version of fish-flavored shredded pork. It is rich, spicy and delicious. If you are not careful, the rice will suffer

Tags

• hot dishes
• home cooking
• balsamic vinegar
• chives
• chopped pepper
• doubanjiang
• enoki mushroom
• fungus
• garlic
• light soy sauce
• starch
• white sugar
• ginger

Ingredients

Steps

1. 1 Main ingredients: enoki mushrooms, chives, bean paste, chopped pepper, garlic, ginger, fungus (I forgot to take a picture of the fungus)

   

2. 2 Chop the onion, ginger, and garlic into fine pieces, and cut the Pixian bean paste into fine pieces.

   

3. 3 Cut the soaked fungus into shreds

   

4. 4 Prepare a bowl of fish sauce: 2 tsp soy sauce, 2 tsp vinegar, 2 tsp sugar, 1 tsp starch, mix thoroughly and add some minced green onions and set aside.

   

5. 5 Boil the water in the pot, put the enoki mushrooms and fungus shreds in and blanch them

   

6. 6 Take out the enoki mushrooms and fungus shreds, rinse them with cold water, and squeeze out the water.

   

7. 7 Heat oil in a pan, add onion, ginger, garlic, chopped pepper, and bean paste and stir-fry over low heat until fragrant.

   

8. 8 Stir-fry until red bean paste becomes red

   

9. 9 Add in the blanched enoki mushrooms and shredded fungus and stir-fry

   

10. 10 After stir-frying evenly, pour in the prepared fish sauce and stir-fry quickly.

    

11. 11 When the gravy thickens, turn off the heat and serve.

    

12. 12 Finished product.