Begin by trimming about 1 inch off the root end of the enoki mushrooms, being gentle to preserve their delicate shape. Tear the mushrooms into bite-sized bundles and place them in a colander. Rinse thoroughly under cool running water to wash away any dirt, making sure they are clean and ready for cooking.

Next, bring a large wok or pot filled with water to a rolling boil over high heat. Carefully add the enoki mushrooms in two batches, blanching them for about 1 minute until they are just tender yet still firm. Once blanched, promptly drain the mushrooms and arrange them on a serving plate to keep them warm while you prepare the sauce.

In a small saucepan, heat 2 tablespoons of oil over medium heat until it shimmers, signaling that it’s ready. Add the minced garlic to the pan and sauté it for about 10 seconds, stirring continuously to prevent burning. You want the garlic to become fragrant without browning.

After the garlic is aromatic, add the light soy sauce, sugar, and finely chopped scallion to the saucepan. Stir the mixture and bring it to a gentle boil, allowing the flavors to meld together. Once it reaches a boil, turn off the heat.

Finally, drizzle the hot garlic and scallion sauce generously over the blanched enoki mushrooms on the serving plate. Serve immediately to enjoy the delightful contrast of tender mushrooms and rich, aromatic sauce.