Enoki and Wood Ear Mushroom Recipe
A flavorful Enoki and Woodear Mushroom recipe! Quick, easy stir-fry with rich umami flavors, perfect as a side dish or main course.
Enoki and Wood Ear Mushroom
Enoki and wood ear mushrooms are two popular types of fungi that are staples in many Asian cuisines. Despite their differences in appearance and texture, both are prized for their culinary versatility and health benefits.
Enoki mushrooms (Flammulina velutipes) are instantly recognizable by their long, slender stems and small white caps. They have a mild, slightly nutty flavor and a crisp texture that softens when cooked. Enoki mushrooms are commonly used in soups, hot pots, and stir-fries, as well as in salads and sushi.
Nutritionally, they are low in calories and high in antioxidants, fiber, and essential vitamins like B3 and B5, making them a great addition to a healthy diet.
Wood ear mushrooms (Auricularia polytricha or Auricularia auricula-judae), also known as black fungus or cloud ear mushrooms, are darker and have a rubbery, gelatinous texture when cooked. Their flavor is very mild, almost neutral, but they’re valued for the chewy texture they bring to dishes. Often used in Chinese, Thai, and Vietnamese cooking, wood ear mushrooms are a staple in stir-fries, soups, and salads.
They are also believed to have medicinal properties, including supporting cardiovascular health and improving blood circulation due to their high levels of polysaccharides and antioxidants.
Both mushrooms are easy to prepare and complement a wide range of dishes. Enoki’s delicate nature pairs well with light broths and quick stir-fries, while wood ear mushrooms add an earthy, textural contrast to heartier recipes. Together, they create a balance of texture and flavor that’s both satisfying and nutritious.
Whether you’re making a hot pot, a savory stir-fry, or a refreshing salad, combining enoki and wood ear mushrooms is a simple way to elevate your dish.
Recipe
A delicious and healthy combination of enoki and wood ear mushrooms stir-fried with a flavorful sauce, perfect as a side dish or a light meal.
Ingredients
- 100g enoki mushrooms, trimmed and rinsed
- 50g wood ear mushrooms, rehydrated and sliced
- 1 clove garlic, minced
- 1 small onion, thinly sliced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1 tbsp cooking oil
- Salt and pepper, to taste
- Sliced green onions, for garnish
Instructions
- If using dried wood ear mushrooms, soak them in warm water for 15-20 minutes until they expand. Rinse thoroughly and slice into bite-sized pieces.
- Heat the cooking oil in a pan over medium heat. Add the garlic and onion and sauté until fragrant.
- Add the wood ear mushrooms to the pan and stir-fry for 2-3 minutes until slightly softened.
- Add the enoki mushrooms and cook for another 1-2 minutes, being careful not to overcook.
- Stir in the soy sauce, oyster sauce, sesame oil, and sugar. Mix well and adjust the seasoning with salt and pepper to taste.
- Serve hot, garnished with sliced green onions. Pair with steamed rice or noodles for a complete meal.
prep time with cook time.
Serves 4 and contains approximately 120 calories per serving.
Asian / Side Dish, Vegetarian
Rated 4.9 by 198 reviewers.
Recipe Tags: enoki mushroom, wood ear mushroom, stir-fry, healthy recipes, Asian cuisine, vegetarian dish
Published by: Crisprecipe
Recipe Video
This is a video about Enoki and Wood Ear Mushroom.
Servings
You can serve this Enoki and Wood Ear Mushroom stir-fry in several ways, depending on the occasion or your preferences. I have some ideas for you:
As a Side Dish
- Serve it alongside steamed jasmine rice or fried rice to complement the flavors.
- Pair it with grilled chicken, teriyaki salmon, or tofu for a balanced meal.
Over Noodles
- Toss it with cooked noodles like soba, udon, or rice noodles for a quick and flavorful main dish.
- Add a drizzle of extra soy sauce or chili oil for added kick.
In a Wrap or Lettuce Cups
- Spoon the stir-fry into large lettuce leaves for a light and refreshing wrap.
- Add some crunchy toppings like sesame seeds or chopped peanuts for texture.
As a Topping
- Use it as a topping for congee or ramen for an umami-rich boost.
- Serve it over a bed of quinoa or mixed greens for a hearty salad.
With Additional Garnishes
- Add a sprinkle of toasted sesame seeds or chopped cilantro for extra flavor.
- Serve it with a side of chili-garlic sauce, soy sauce, or pickled vegetables for contrast.
Tips
Preparation Tips
Hydrating Wood Ear Mushrooms:
If using dried wood ear mushrooms, make sure to soak them in warm water for at least 15-20 minutes until they rehydrate and expand. Rinse them thoroughly to remove any dirt or grit. Fresh wood ear mushrooms (if available) can be used directly.Cleaning Enoki Mushrooms:
Trim the root base of the enoki mushrooms and separate them gently before rinsing to remove dirt. Avoid soaking them in water to maintain their crisp texture.Even Slicing:
Slice the wood ear mushrooms into bite-sized pieces to ensure even cooking and a better mouthfeel.
Cooking Tips
Control the Heat:
Use medium to high heat for stir-frying to quickly cook the mushrooms without making them soggy.Don’t Overcook:
Enoki mushrooms cook very quickly and can become mushy if overdone. Add them towards the end of cooking and sauté for just a minute or two.Balance the Flavors:
Taste and adjust the seasonings—soy sauce, oyster sauce, sugar, or sesame oil—according to your preference. A little goes a long way with these ingredients.Texture Balance:
Pair the tender enoki with chewy wood ear mushrooms to create a satisfying contrast in every bite.
Recommendations for Variations
Add Vegetables:
Include julienned carrots, bell peppers, or bok choy for extra color and nutrition.Make it Spicy:
Add a touch of chili oil, crushed red pepper flakes, or a sliced red chili for some heat.Add Protein:
Toss in thinly sliced chicken, shrimp, or tofu if you want a heartier dish.Vegan-Friendly:
Substitute oyster sauce with a mushroom-based or vegan oyster sauce alternative.
Serving Recommendations
- Garnish with toasted sesame seeds and green onions to enhance the presentation and flavor.
- Serve the dish fresh and warm to retain the mushrooms’ unique textures.
Storing Leftovers
- If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat to preserve the texture.
Ingredient Substitutes
Mushrooms
Enoki Mushrooms Substitute:
- Shiitake mushrooms (thinly sliced) for a similar umami taste.
- Oyster mushrooms for a delicate, tender texture.
- Button or cremini mushrooms (thinly sliced) if other options are unavailable.
Wood Ear Mushrooms Substitute:
- Black fungus (similar texture, often interchangeable with wood ear).
- Shiitake mushrooms for a slightly chewy, earthy replacement.
- Cloud ear mushrooms, another close variant with similar texture.
Sauces
Soy Sauce:
- Tamari (gluten-free option).
- Coconut aminos for a lower-sodium, sweeter alternative.
Oyster Sauce:
- Hoisin sauce for a sweeter, thicker alternative.
- Vegetarian oyster sauce (made from mushrooms) for a vegan-friendly swap.
Oils
Sesame Oil:
- Toasted sesame oil for a more intense nutty flavor.
- Olive oil or avocado oil if sesame oil isn’t available, though it will lack the nuttiness.
Cooking Oil:
- Use any neutral oil like vegetable, canola, or sunflower oil.
Sweetener
- Sugar:
- Honey or maple syrup for a natural sweetener.
- Agave syrup for a vegan-friendly alternative.
Aromatics
Garlic:
- Garlic powder (use sparingly) if fresh garlic isn’t available.
- Shallots or minced ginger for a slightly different but complementary flavor.
Onion:
- Shallots, green onions (white part), or leeks as substitutes.
Optional Add-ins
- If you want a more savory depth, a teaspoon of miso paste can enhance the umami flavor.
- For added tang, a splash of rice vinegar or lemon juice can replace part of the oyster sauce or balance the dish.