Garlic Enoki Mushroom Steamed Shrimp

Finely chop the garlic and heat some oil in a pan until it reaches 50% heat. Add the minced garlic and sauté over low heat until fragrant. Set aside. I always make extra garlic paste, as it can be used in stir-fries and dressings.

In a small bowl, combine 3 tablespoons of garlic paste, 4 tablespoons of soy sauce, 3 tablespoons of rice vinegar, and 2 tablespoons of oyster sauce. Mix well and set aside. If you’re not a fan of sour flavors, you can skip or reduce the vinegar. For those who enjoy spicy food, adding some chili or hot peppers is also an option. Adjust the taste according to your preferences. If you add a lot of enoki mushrooms, the sauce may taste a bit mild, so you can sprinkle a little salt on the mushrooms.

Take a larger round plate and arrange a circle of enoki mushrooms at the bottom. Clean the shrimp, cut along the back to remove the digestive tract, and gently tap the shrimp's back with the knife to shape it for plating. Place the shrimp in a circle on top of the enoki mushrooms. Drizzle the prepared garlic sauce over all the shrimp, making sure to cover each shrimp with the garlic. Add water to the pot, bring to a boil, then place the shrimp plate in and cover to steam for 8 minutes. Once cooked, uncover and sprinkle with chopped green onions, adding a small tomato in the center as a decoration.