Stir fried enoki and eryngii mushrooms with snow peas

Mushrooms and peas are a favourite in my house so I try alternating the different types of mushrooms and peas so the children do not get bored eating the same mushrooms or peas.

 Enoki mushrooms (金针菇) is also known by the name golden needle mushroom or lily mushroom. They are recognized by their almost pure white color and long stems topped with petite, convex caps. The stems grow in slender firm clusters and have a light, somewhat sweet flavour. Enoki mushrooms are low calorie, low fat, and sugar free and are high in B vitamins particularly niacin which helps support adrenal functions and is necessary for metabolism.

Eryngii mushroom (杏鲍菇) is the largest species of the oyster mushrooms. It has a thick meaty white stem and a tan cap. The meaty texture makes it a great substitute for meat. It is low in calories and cholesterol, and is sodium free. Eryngii mushrooms are also rich in a number of nutrients, containing significant amounts of zinc, iron, potassium, phosphorus, and folic acid.

Ingredients 

Eryngii mushrooms

Enoki mushrooms

Snow peas

Cut the stem into 2 or 3 segments

Slice the stem into bite size pieces

The thickness can vary depending on your preference

Briefly blanch the mushrooms as it will lock the water inside the mushrooms so they won’t get soggy during stir-frying and result in a firm and silky texture

Cut off the roots of the enoki mushrooms

Do not wash the mushrooms otherwise it will become soggy

Heat up a little oil and fry the chopped garlic

Add the snow peas and mix well with the oil

When the peas are half cooked add the enoki mushrooms and mix well

Add the eryngii mushrooms and season with salt, pepper and some chicken stock granules

Alternatively, use the kewpie roasted sesame sauce

Mix thoroughly then dish up and serve