Inspired by a temple food cookbook borrowed from the library, I decided to try making a dish that caught my eye: Dried Enoki Mushroom Stir-Fry. Initially, I wondered if drying enoki mushrooms was truly necessary when they can be stir-fried fresh, but after trying it, I understood why! When enoki mushrooms are affordable or you have leftovers, trimming the base, tearing them apart, and drying them makes for a fantastic ingredient to add to stir-fries, soups, or stews. Drying them thoroughly on a sieve for a few days reduces their volume, and when stir-fried with a gochujang-based sauce, they become wonderfully sweet and chewy. This process unlocks a flavor and texture not found in fresh enoki mushrooms. The vibrant red color from the gochujang and chili powder is appealing, and the finely shredded enoki mushrooms soak up the sweet, savory, and spicy flavors, reminiscent of stir-fried dried squid. While softer than dried squid, their chewy texture makes them satisfying to eat. This recipe aims to retain the simplicity of temple food while adding a touch of my own culinary flair for a more approachable taste. Temple cuisine typically omits garlic, but I chose to sauté minced garlic first to enhance the aroma. Also, sensing the seasoning was slightly lacking, I added a teaspoon of soy sauce, and reduced the jujube syrup to one teaspoon as it was a bit too sweet. This Dried Enoki Mushroom Stir-Fry is not only a delicious side dish for rice but also travels exceptionally well in lunchboxes as it doesn’t become watery when cold. The chewy texture even gives the sensation of eating meat! For enoki mushrooms that might otherwise go to waste, I’ll definitely be drying them on a sieve from now on. To store dried enoki mushrooms for longer, keep them in a zipper bag in the refrigerator and take them out as needed.