Month: August 2017

Cut the enoki mushroom roots and separate the mushrooms.

Rinse enoki mushrooms with cold water then drain them.

Steam the mushrooms for about 7 seconds. Set aside.

Put the oils in a saucepan over medium high heat.

Sauté the yellow pepper along with onion and garlic for 2 to 3 minutes.

Season with salt and cook for 2 more minutes, stirring frequently. You may need to stir in some water (about 1/3 cup) if you like the vegetables to be fully cooked.

Add in cherry tomatoes and cook for about a minute.

Add soy sauce and sugar.

Toss in the Enoki mushrooms, mix well and take out of the heat.

Serve immediately.

Put water in a large saucepan and add a pinch of salt. Place the saucepan over medium high heat and bring water to a boil.

Rinse and drain mung bean sprouts and toss them in boiled water. Let cook for 2 to 3 minutes(sprouts should be crunchy).

Drain and immediately wash them with cold water to stop the cooking process. Let them for 1 to 2 minutes in cold water(in a large bowl).

Take them out by shaking then to get rid of bean skins. Drain again and put them in a large bowl.

Add salt, sesame oil, onion and garlic to the mung bean sprouts and mix well.

Serve garnished with chopped green onion.