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
Salt
Oil

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.

Enoki Mushrooms and Snow PeasEnoki Mushrooms – one 7 oz box
Snow Peas – about 25
Sesame Seeds – 2 tbsp

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.

Sesame Honey SauceSoy Sauce – 4 tbsp
Sesame Oil – 4 tbsp
Honey – 1 tbsp

Whisk all ingredients together.
Combine the mushrooms, snow peas and seitan in a bowl. Pour the sesame honey sauce over the vegetables. Toss carefully.

Sprinkle sesame seeds on top.