Enoki Mushrooms Sautéd with Spinach

Enoki Mushrooms Sautéd with Spinach

Tip: Enoki Mushrooms are very mild in taste. When fresh, they should be white and firm. They require very little cooking.

1 bunch of spinach (~1 lb.)
100 g. of Enoki Mushroom
1 tsp. of corn starch (or flour)
100 ml. of water
1 clove of garlic (chopped)
pinch of sugar
pinch of salt (adjust to taste)
small clove of ginger
2 tsp of cooking oil
chili peppers (optional)
soup cube (optional)

1. Rinse and trim off growing ends of enoki, and cut into match stick lengths; put to one side.
2. Thoroughly wash, drain and chop spinach into match stick lengths.
3. Heat a little light oil in frying pan with a pinch of salt, chopped ginger and chili peppers to taste.
4. Add spinach pieces and gently sauté until almost cooked. Drain off excess water and reserve.
5. Continue cooking, adding freshly chopped garlic to taste and sauté some more.
6. Add a little salt or soup cube and sauté some more.
7. Add a little of the reserved spinach water if necessary, add sugar and sauté some more.
8. Add enoki pieces and continue to sauté, mixing everything together.
9. Taste and adjust flavour to suit your family’s tastes.
10. Mix flour or corn starch with reserved water (or light broth) and add to cooked spinach and enoki. Heat until thickened into light gravy. If too thick, add more water.
11. Serve on a bed of fresh, short grain, oriental rice or as a side dish.