Garlic Enoki Mushrooms with Glass Noodles (蒜蓉粉丝金针菇)

Instructions

1. 1Soak the glass noodles in warm water until pliable but still firm at the core, then drain and cut them roughly with scissors.

   🔍 Look for 15 分钟 · 15 minutes

   Visual: 粉丝由不透明白转为半透明，手指一穿即滑过Noodles turn from opaque white to translucent and slip easily through your fingers

   You know it's right when: 一根粉丝对折不断A strand can bend double without snapping

   Under-soak rather than over-soak; they finish cooking in the pan and turn to paste if already soft.

2. 2Trim the enoki base, pull the cluster into thumb-width bundles, and pat dry with paper towel.

   🔍 Look for

   Visual: 分成干净的象牙白小把，没有褐色硬根Separate ivory bundles with clean cut ends, no brown woody base

   You know it's right when: 按压小把会回弹Bundles spring back when pressed

3. 3Heat 1 tablespoon of oil over medium-high and fry the garlic with the dried chilies for 20 seconds until fragrant but pale.

   🔍 Look for Medium-high 20 秒 · 20 seconds

   Visual: 蒜末象牙白带极淡金边，油因香气变浑Garlic is ivory with the faintest gold rim; oil looks cloudy with aroma

   You know it's right when: 冲鼻蒜香，没有焦面包味或苦味Sharp garlic smell with no toasted-bread or bitter note

4. 4Add the enoki and raise the heat to high. Stir-fry for 90 seconds — the mushrooms will release water and then reabsorb it.

   🔍 Look for High heat 90 秒 · 90 seconds

   Visual: 菌菇先塌软出汤，汤汁收干后又重新鼓起Mushrooms first slump and pool liquid, then plump up again as the liquid disappears

   You know it's right when: 锅底几乎收干，翻炒时菌菇发出吱吱声Wok bottom is almost dry and the mushrooms squeak when stirred

5. 5Add the drained noodles, soy sauce, vegetarian oyster sauce and 100 ml of water. Toss over medium heat for 3 minutes so the noodles drink the sauce.

   🔍 Look for Medium heat 3 分钟 · 3 minutes

   Visual: 粉丝转为透亮琥珀色，汤汁收成薄芡Noodles turn translucent amber and glassy; sauce reduces to a thin syrup

   You know it's right when: 倾斜锅时没有流动的汤汁No free liquid runs when you tilt the pan

   Use tongs and a folding motion, not stirring, or the noodles wrap around the spoon.

6. 6Finish with the sesame oil and scallions, toss twice, and serve straight from the wok.

   🔍 Look for

   Visual: 琥珀色粉丝与象牙白菌菇缠在一起，面上撒翠绿葱花Glossy amber noodles tangled with ivory mushrooms, green scallion on top

   You know it's right when: 粉丝滑韧，盘底不积汁Noodles are slippery-chewy and no liquid pools on the plate