Easy 15-Minute Steamed Enoki Mushrooms

Plate of steamed enoki mushrooms topped with garlic, chili, green onions, and a drizzle of sesame oil.

5 from 1 vote

This easy 15-minute steamed enoki mushrooms recipe is one of my favorite quick side dishes or even mains—it’s simple, aromatic, and packed with flavor. It’s inspired by a Chinese Sichuan enoki mushroom dish I tried from a local restaurant that paired perfectly with rice. Tender, delicate enoki mushrooms are topped with a sizzling garlic-chili oil and steamed until soft with a good bite, soaking up all the savory goodness.

This dish comes together in 15 minutes (or even less!) and pairs beautifully with rice, noodles, or as part of a bigger meal spread. The garlic, chili, and Sichuan peppercorn bloom in hot oil, then get poured over the mushrooms before steaming—creating a dish that’s light yet incredibly tasty too!

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Prep Time 5

Cook Time 10

Total Time 15

Course Appetizer, Main Course, Sauces, Side Dish, Sides, Snack, Starters

Cuisine Asian, Chinese, East Asian, Fusion, Sichuan

Servings people

Calories 186 kcal

Equipment

Steamer rack for pot/wok

Ingredients

MUSHROOMS

7 oz fresh enoki mushrooms (1 pack/bundle), ends trimmed

GARLIC CHILI OIL

2 tbsp neutral oil , I used avocado oil
5 cloves garlic minced
1/2 to 1 tsp chili powder , I used gochugaru (see notes)
1/2 tsp ground Sichuan peppercorn
1 tsp sugar
1/2 tbsp soy sauce or to taste
1/2 tbsp vegetarian oyster sauce

TO SERVE

Drizzle sesame oil
Green onion for garnish , thinly sliced
Steamed rice

Instructions

Prepare the Mushrooms

You can quickly rinse your mushrooms in running water. Don't soak the mushroom since these can absorb water very quickly. Pat these dry with paper towels.
Trim the root ends of the enoki mushrooms and separate into smaller bundles.
Arrange them neatly on a heat-proof plate that fits into your steamer.

Make the Garlic Chili Oil

Heat a small pan with neutral oil over medium heat.
Add minced garlic, chili powder, Sichuan peppercorn, and cook until fragrant (about 30–60 seconds).
Stir in the sugar, soy sauce, and vegetarian oyster sauce. Mix until the sugar dissolves. Feel free to adjust this to your desired taste.

Pour & Steam

Pour the hot garlic-chili mixture evenly over the enoki mushrooms.
Place the plate into a steamer and steam for 7-8 minutes, or until the mushrooms are tender but not mushy (and still with a a good bite!).

Garnish & Serve

Drizzle with a little sesame oil.
Top with sliced green onions before serving. Mix well.
Enjoy hot with rice or as a side to your main dishes.

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Notes

You can adjust the chili powder to your heat preference. Gochugaru gives a mild heat with smoky flavor.
Don’t oversteam—the mushrooms cook very quickly!
This dish works well as a side plate for 2 or appetizer for 3–4.

NUTRITIONAL INFO

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