Enoki Mushroom Salad (凉拌金针菇)

Ingredients

• 1 stalk enoki mushrooms (, tough ends removed)
• 2 persian cucumbers (, julienned (or 4” of English cucumber))
• 1/4 red pepper (, julienned (Optional, or use chili pepper for heat))
• 1 tablespoon light soy sauce
• 1 teaspoon Chinkiang vinegar ((or rice vinegar))
• 1 teaspoon sugar
• 1/8 teaspoon salt
• 1 clove garlic (, minced)
• 1/2 teaspoon sesame oil

Steps

1. 1

   Bring a medium-sized pot of water to a boil. Add golden needle mushrooms and cook for 20 to 30 seconds, until the mushrooms are just cooked through. Immediately drain the mushrooms in a colander and run cold tap water over them to stop cooking. Drain thoroughly, pat dry with paper towels, and transfer to a medium-sized bowl. Add the cucumber, and red pepper.

2. 2

   Mix light soy sauce, vinegar, sugar, salt, garlic, and sesame oil together in a small bowl.

3. 3

   Right before serving (*footnote 1), pour sauce over the salad, add the toasted sesame seeds, and mix well. Serve at room temperature as a side or an appetizer.