Chinese enoki mushrooms with garlic chives

How Maurice does it

1. 1

   Rinse and chop the garlic chives into small pieces.

2. 2

   Trim the root ends of the enoki mushrooms and separate them into bundles.

3. 3

   Slice the garlic cloves and chop the red and green chili peppers.

4. 4

   In a small pan, heat 1 tbsp olive oil over medium heat. Add the chopped chives, 1 tbsp soy sauce, sugar, 1 tbsp Shaoxing wine, and sliced garlic. Stir and cook until tender. Set aside.

5. 5

   In a larger pan, heat the remaining 1 tbsp olive oil over medium-high heat. Place the enoki mushrooms flat in the pan and cook until golden-brown on both sides, turning with tongs.

6. 6

   Add the chopped chili peppers to the mushrooms, drizzle with the remaining 1 tbsp soy sauce and 1 tbsp Shaoxing wine, and cook for another minute.

7. 7

   Spoon the cooked chive and garlic mixture over the mushrooms in the pan.

8. 8

   To serve, lay a bed of fresh long green leaves (e.g., lettuce or extra chives) on a plate. Transfer the cooked enoki mushrooms onto the leaves and spoon any remaining chive mixture over the top.