Ive walked past boxes of snowy white Enoki Mushrooms at the Asian store. I’d stop to admire these floral looking clusters, but never bought them because I wasn’t quite sure what to do with them. But this time I picked up a box, telling myself if they were so pretty to look at I’m sure they’ll taste good.
Enokis are a delicate, slightly sweet mushroom. They hardly need any cooking. Infact, you could use them raw in this recipe if you wish.
Crispy SeitanSeitan – about 5 large pieces. I use white wave seitan.
Rice or plain flour – 6 tbsp
Chili Powder – 1/2 tsp
Garlic Powder – 1/2 tsp
Mix the flour, chili powder, garlic powder and salt. Dredge the seitan pieces in the flour mixture. Heat one tbsp of oil in a pan, and pan fry the seitan till golden brown on both sides.
Now place the seitan on a cutting board and let it cool. Once cooled, cut into strips.
Cut off the end one third of the enoki cluster. You should now be able to separate the mushrooms into individual stems.
Saute the mushrooms in a pan with some oil on medium heat for about 1 minute.
You could also use the mushrooms raw.
Trim the ends of the snow peas. Boil water in a pot and add snow peas. Boil for 1 minute. Drain snow peas and place them in an ice bath. Drain before using.
Sprinkle sesame seeds on top.