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–+ servings
Spicy Enoki Mushrooms

Spicy Enoki Mushrooms

Spice up your meal with Spicy Enoki Mushrooms, a quick and flavorful dish perfect for weeknights or dinner parties. Ready in 15 minutes!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 people
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 280 g enoki mushrooms separated into small bunches
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon gochujang paste
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon rice vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon grated ginger
  • 1 tablespoon chopped green onions
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoon red pepper flakes (optional)

Equipment

  • Large wok or skillet
  • Wooden spoon or spatula
  • Small mixing bowl

Method
 

  1. In a small bowl, whisk together soy sauce, gochujang paste, honey, rice vinegar, garlic, and ginger for the sauce.
  2. Heat sesame oil in a large wok or skillet over medium-high heat.
  3. Add enoki mushrooms to the pan and cook for 2–3 minutes, stirring occasionally.
  4. Pour the prepared sauce over the mushrooms and stir well to coat.
  5. Cook for another 3–4 minutes until the sauce thickens and clings to the mushrooms.
  6. Sprinkle with green onions and toasted sesame seeds, then toss to combine.
  7. Serve immediately while it's piping hot.

Nutrition

Calories: 80kcalCarbohydrates: 12gProtein: 3gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 350mgPotassium: 300mgFiber: 2gSugar: 4gVitamin C: 1mgCalcium: 25mgIron: 0.5mg

Notes

If enoki mushrooms are unavailable, you can substitute with shimeji or oyster mushrooms. For a vegan option, replace honey with agave syrup and use olive oil instead of sesame oil. Adjust the spiciness by decreasing the gochujang or omitting red pepper flakes. Store leftovers in an airtight container in the fridge for up to two days. Reheat gently to maintain texture.
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