Tuesday 17 September 2019

Sautéed Enoki Mushrooms with Whole Garlic & Broccoli - by Edward Hayden

Chef Edward Hayden has just returned from Shanghai with IDEAS on putting a spicy twist to SUMMER DINING

Sautéed Enoki Mushrooms with Whole Garlic & Broccoli
Sautéed Enoki Mushrooms with Whole Garlic & Broccoli

Before this trip, my understanding of Chinese food was the somewhat westernised versions we see in the local Chinese takeaway.

During my time in Shanghai I spent lots of time learning how the Chinese chefs prepare and cook their meals. They use lots of various types of leafy green vegetables and aromatic leaves and as you can see from the photo above, some of their vegetables are visibly different to ours such as the aubergine.

I was there on a teaching exchange programme with Anne Grace Tubritt, my colleague from Waterford Institute of Technology.

As much as I tried to impress the fundamentals of our Irish cuisine on our Chinese students, I also tried very hard to soak up as much of the trends and culinary practices of China - which I factored into today's recipes.

They use lots of chilli, ginger, garlic and lemongrass as well as fresh herbs, and I found that the foods they serve are less sauced than their European re-creations.

Given the new Chinese beef contract for Irish producers, I thought it would be good to showcase a great beef recipe using some quintessential Chinese flavours such as the sweet chilli and the soy sauce which make for a very tasty combination in the salad.

In China, all fish was served in its entirety - head, tail, the works! It's not something we are as familiar with in Ireland so feel free to cut them off before cooking if desired.The gentle infused flavour from the coriander, chilli and lemongrass works wonderfully with the fish.

They eat lots of different types of mushrooms and one of the favourites was the enoki which I have teamed with some broccoli and oyster sauce as a side accompaniment.

We didn't see many desserts in restaurants, but after a meal they served lots of varieties of fruit including dragon fruit and lychees. I've made a deliciously fragrant sugar syrup to glaze the fruit and a platter of this type should be a big favourite with your dinner party guests.

Sautéed Enoki Mushrooms with Whole Garlic & Broccoli

Sautéed Enoki Mushrooms with Whole Garlic & Broccoli

Serves 4


1lb/450g long stem broccoli

A little oil for cooking

12 cloves garlic

6oz/175g enoki mushrooms

1 tbsp sweet chilli sauce

3 tbsp oyster sauce


1. Heat a large saucepan of water and bring to the boil. Plunge the broccoli into the boiling water for 2 minutes and then remove and place it under ice cold running water until it has completely cooled down.

2. Meanwhile on a large pan heat the oil and add the whole garlic cloves and cook gently for 3-4 minutes.

3. Next add the enoki mushrooms and continue to sweat gently. Then add the broccoli and continue to cook for a moment or two to warm fully through.

4. Meanwhile mix together the sweet chilli sauce and the oyster sauce and pour these in on top of the mushroom and broccoli mixture on the pan. Allow the liquids to warm through and then serve immediately.

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