Start by gathering all your ingredients. Trim the enoki mushrooms carefully, ensuring you remove any tough bases. Mince the garlic finely so it can release all of its flavor. Slice the scallions thinly, separating the green and white parts if you'd like to use them differently.

In a large skillet, add your neutral oil over medium heat. Allow it to heat up but avoid letting it smoke. This step is crucial as it enhances the flavor profile of the garlic when added next.

Add the minced garlic to the heated oil. Stir it around gently, letting it cook for about a minute. You want the garlic to become fragrant, not browned, as this can introduce bitterness to your sauce.

Carefully add the enoki mushrooms to the skillet. Stir them well to coat with the garlic-infused oil and let them sauté for about 3-4 minutes. They should soften but still hold their shape.

Pour in the light soy sauce and sprinkle the sugar over the mushrooms. If you’re adding crushed red pepper flakes, toss those in too. Mix everything together, allowing the sauce to bubble gently for another minute or two. The mushrooms will soak up the flavors beautifully.

As you remove the skillet from the heat, stir in the sliced scallions and toasted sesame oil. This touch adds brightness and nutty flavor, making everything pop.

Your enoki mushrooms garlic scallion sauce is ready! Serve it immediately over rice, grilled chicken, or even drizzle it over a salad for an extra kick. Savor the delightful balance of flavors.