Cold-Tossed Spinach with Enoki Mushrooms Recipe (凉拌菠菜)

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  COOK TIME

  Prep 10m • Cook 8m

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1. 300 g fresh spinach

   tough stems trimmed

2. 100 g enoki mushrooms

   root ends trimmed, gently separated into small clusters

3. 50 g raw unsalted peanuts

   about ⅓ cup

4. 1 tsp Sichuan peppercorns

   or ¾ tsp pre-ground Sichuan pepper powder

   Can’t find it? Try this one.

5. ½ tsp fine sea salt

6. 2 tbsp light soy sauce

   use tamari for gluten-free

   Can’t find it? Try this one.

7. 2 tbsp rice vinegar

   apple cider vinegar works too

   Can’t find it? Try this one.

8. 1 tbsp granulated sugar

9. 3 tbsp neutral cooking oil

   e.g., avocado or grapeseed, divided

10. 2 sprigs fresh cilantro,

    chopped, optional

1. Step 1: Wash and trim greens while water comes to a boil

   Rinse spinach thoroughly under cold running water, discarding any yellowed leaves or thick stems. Trim the base of the enoki bunch and gently pull apart into smaller clumps—don’t chop, keep them intact for better texture. Set aside.

   

2. Step 2: Blanch enoki mushrooms just until tender

   Bring a medium pot of water to a rolling boil. Add enoki mushrooms and cook for 1 minute—they should soften but still hold shape. Drain and rinse briefly under cool water. Squeeze out excess moisture gently with your hands and set aside.

3. Step 3: Blanch spinach to remove bitterness and oxalates

   Without changing the water, return the pot to high heat. Once boiling again, add spinach and cook for 90 seconds (no longer—it wilts fast). Drain immediately, rinse under cool water, then squeeze firmly to remove as much water as possible. Cut into 5 cm lengths if desired.

   

4. Step 4: Toast peanuts slowly in a cold pan

   Place a small skillet over low heat. Add raw peanuts and 1 tbsp oil. Stir constantly with a wooden spoon. After 3–4 minutes, they’ll start to sizzle and smell nutty. When the skins darken slightly and peanuts look golden underneath, transfer immediately to a plate—they crisp up as they cool.

   

5. Step 5: Infuse oil with Sichuan peppercorns (skip if using powder)

   Wipe the same pan clean and dry it. Add 2 tbsp oil and heat over medium heat. When the oil shimmers (about 30 seconds), add whole Sichuan peppercorns. Fry for 10–15 seconds until fragrant and slightly darker—don’t let them burn. Remove from heat, strain out solids, and let the oil cool slightly. (If using ground pepper, skip this step and add it directly in step 6.)

6. Step 6: Combine everything except peanuts and toss gently

   In a large bowl, combine spinach, enoki, and cilantro (if using). Add salt, soy sauce, rice vinegar, sugar, and the warm Sichuan pepper oil (or ¾ tsp ground pepper). Toss gently with tongs or two forks until evenly coated.

   

7. Step 7: Top with cooled peanuts just before serving

   Sprinkle the cooled toasted peanuts over the top right before serving. Don’t mix them in too early—they’ll lose crunch from the dressing.

   

1. Why blanch spinach? Raw spinach contains oxalates that can interfere with mineral absorption and taste slightly bitter. A 90-second blanch removes most of it while keeping texture intact.

2. No enoki? Use oyster mushrooms or shiitake—slice thinly and blanch 1 minute. Enoki’s delicate texture is unique, but other mushrooms work in a pinch.

3. Gluten-free note: Regular soy sauce contains wheat. Use tamari or certified GF soy sauce if needed.

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