Spicy Enoki Mushroom & Lettuce Stem Hors D'ouvrés

Summer is just around the corner! The warmer weather makes me crave some Chinese spicy and refreshing appetizers. This sauce that I'm about to show you is a super versatile spicy sauce, that you can use as a dipping sauce on dishes like dumplings, wontons, or scallion pancakes. You can also use it as a dressing for cucumbers, or like what I'm going to show you, enoki mushrooms or lettuce stem! And if you're interested to make it just like me, I have included the links below, to all the premium, authentic ingredients that are ChiaChia's Queendom Approved!

Ingredients I used in the video:

Light Soy Sauce : https://bit.ly/3OZ6Up8
Goose Fat : https://bit.ly/GooseFatOrig
Chili Oil : https://bit.ly/ChiliOilTwins
* I don't use the chili paste that I used in the video anymore! Because we came up with this super amazing chili oil that's made with premium goose fat, infused with super fresh herbs and exceptional spices. I guarantee you that it's the most aromatic and flavorful chili oil you'll ever have!

For Enoki Mushroom Appetizer :

Ingredients :

Enoki Mushroom x 1 package
For the Sauce :

Rice Vinegar x 1 tbsp
Light Soy Sauce x 1 ½ tbsp
Chili Oil x ¼ - ½ tsp
Sugar ¼ tsp
Goose Fat / Oil x 2 tbsp
Chopped Green Onion (optional)

Recipe :

1. Clean your Enoki Mushroom. (See video for some Pet-Bo* on how to clean your Enoki Mushroom)
2. Bring a pot of water to boil, then turn the heat low to cook enoki mushroom for 1-2 minutes.
3. Take the Enoki Mushroom out and drain the excess water well, then plate it.
4. Mix all sauce ingredients, then drizzle on top of the Enoki Mushroom, and finish with some chopped green onions for garnish.
5. Heat up Goose Fat / Oil until hot. Then carefully drizzle on top of the Enoki Mushroom. The hot oil will wake up all the spices and make the dish even more flavorful!
6. Serve it right away, or you can serve it cold.

For Lettuce Stem Appetizer :

Ingredients :

Lettuce Stem x 1
Salt x 1 tbsp
For the Sauce :

Rice Vinegar x 1 tbsp
Light Soy Sauce x 1 ½ tbsp
Chili Oil x ¼ - ½ tsp
Sugar ¼ tsp
Minced Garlic x 1-2 cloves
Goose Fat / Oil x 2 tbsp

Recipe :

1. Peel the lettuce stem really well. Peel away all the brown spots and white fibery stuff away, until you see the Jade-like stem.
2. Thinly slice the Lettuce Stem, then julienne.
3. Salt the julienned Lettuce Stem, stir well, and let it sit for 10-15 minutes.
4. Discard all the juice that comes out of the Lettuce Stem, then squeeze the julienned Lettuce Stem even more to get rid of more excess liquid. This step will make the Lettuce Stem more flavorful and crunchier in texture.
5. Mix together all the sauce ingredients. Drizzle on top of the Lettuce Stem.
6. Heat up Goose Fat / Oil until hot. Then carefully drizzle on top of the Lettuce Stem. The hot oil will wake up all the spices and make the dish even more flavorful!
7. Serve it right away, or you can serve it cold.

*Pet-Bo : Secret Tips in Taiwanese