Description
A dish briefly stir-fry-simmering cheap, fiber-packed 'enoki mushrooms' with Taiwan black vinegar (Wu Cu) and soy. Enoki's own thickness naturally creates 'gravy', matching rice perfectly.
Restaurants serving Vinegar Glazed Enoki Mushrooms
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Enoki mushrooms
- Taiwan black vinegar(Wu Cu)
- Garlic
- Ginger
- Soy sauce
- Scallions
- Red chili
Instructions
- [Authentic Recipe]
- Trim enoki bases, separate finely.
- Heat a little oil in wok, fragrantly sauté minced garlic, ginger, red chili.
- Toss in enoki, rapid-fry on high (*Releases moisture instantly and shrinks).
- Swirl soy, a little sugar, and the star 'Taiwan black vinegar (Wu Cu)'
- tbsp.
- When enoki moisture and seasoning meld into natural thickness, scatter scallions to finish.
Learn more Spice, substitutes, tips
Key spices
Fruity Taiwan black vinegar acidity and garlic aroma
Substitutes at Japanese supermarkets
Shimeji or julienned king oyster mushrooms (delicious mixed too)
Pairing
Plain congee、Brown rice、Pork sauté
Trivia
[For Everyone] 'Culiu' is a Northern Chinese tech of rapid-frying with vinegar. Enoki releases unique 'slime' when heated, completing supreme 'gravy' without starch. Vinegar's fatigue recovery and enoki's constipation relief (mushroom chitosan) combine in this ultimate wallet/body-friendly home cooking.
Eating tips & etiquette
[Unique Eating] Dump the finished 'enoki black vinegar gravy' over warm tofu (Yudofu), shoveling it down as the ultimate low-calorie bowl!
Allergen
Soy, Wheat (from soy sauce)