# Enoki Mushroom Salad (凉拌金针菇)

Cuisine: chinese · Time: 15 minutes · Servings: 4

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

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Source: omnivorescookbook — https://omnivorescookbook.com/golden-needle-mushroom-salad/
Page: https://findfood.fun/vi/recipes/6945
Language: en (requested translation unavailable)