Enoki Mushroom and Pork Tripe Salad with Garlic Dressing
Crisp enoki mushrooms and tender pork tripe tossed in a spicy, tangy garlic dressing. A classic Chinese cold appetizer bursting with flavor.
Ingredients
11 items- Enoki mushrooms 200g
- Cooked pork tripe 150g
- Garlic 4 cloves
- Chili oil 2 tbsp
- Black vinegar 1 tbsp
- Light soy sauce 1 tbsp
- Sugar 1/2 tsp
- Salt 1/2 tsp
- Sesame oil 1 tsp
- Cilantro to taste
- White sesame seeds 1 tsp
Nutrition
Steps （5 steps）
Trim 1 cm off enoki stems, separate into small bundles, wash and drain. Cut cooked tripe into thin strips, about 0.5 cm wide. Crush and mince garlic.
Boil water over high heat, add 1 tsp salt and oil. Blanch enoki 40 sec until soft, then shock in ice water. Drain and squeeze.
In a small bowl, combine garlic, chili oil, vinegar, soy sauce, sugar, salt, and sesame oil. Stir until sugar and salt dissolve to make dressing.
Place enoki and tripe in a large bowl. Pour dressing over, then scatter cilantro and sesame seeds.
Toss well with chopsticks to coat evenly. Serve immediately. Crunchy, tangy, and aromatic.
Tips
Shocking the blanched enoki in ice water ensures crunchiness. Slice tripe evenly. Adjust chili and vinegar levels to personal taste.
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