凉拌金针菇 Enoki Mushrooms with Sesame Oil

by Chris on April 19, 2010

in Chinese

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凉拌金针菇 Enoki Mushrooms with Sesame Oil

Pinyin: Liáng Bàn Jīn Zhēn Gū

So many of the fruits, vegetables, and mushrooms available and used in China are in short supply throughout most of North America and Europe.  Enoki mushrooms, while in short supply at the average supermarket, can be grown at home under the right conditions, and it’s possible with little more than an empty plastic bottle and a dark closet.

Often used in soups and cooked with other foods, the Enoki above are served alone covered in sesame oil, salt, and spring onions.  Cooked first, and then dished out cold as an appetizer the mushrooms are pretty mild tasting, but a little string.  The bulk of the flavor comes from the sesame oil with a slight assist by the salt and spring onions. You’ll find this dish widely available and it goes great with beer.


Guest post provided by Chris Billman of Kung Fu Eats. Chris has been a resident of Shanghai for many years and is continually awed by the complexity and variety of Chinese food.

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