Stir-fried “Shirataki” with Jalapeño Pepper and Enoki Mushroom 白滝、えのき茸、ハロペニョペッパーのピリ辛炒め

I was taking inventory of what Japanese food items I had in the fridge, I realized that I have three bags of “shirataki” 白滝 (meaning “white cascade”) which is a noodle form of “konjac” or “kon-nyaku” こんにゃく. To reduce the inventory of shirataki, I quickly made this dish with what I had available. I intended to make this stir-fry slightly spicy. For an impromptu dish, not following any recipe, this was not bad, a perfect small “otsumami” おつまみ dish. It is slightly spicy since I used Japanese red pepper flakes or “ichimi-tougarashi” 一味唐辛子 but the jalapeño pepper was not spicy since I removed the ribs and seeds.

Ingredients:
One 7oz or 198g bag of shirataki in water (see picture below), drained, washed in running water and parboiled, drained and again washed (to reduce the unique smell). Cut into shorter lengths for ease of eating.
One 3.5 oz bag of enoki mushroom, root end cut and discarded
One large jalapeño pepper, cut in half lengthwise, seeds, ribs removed and cut on the bias into thin julienne.
1 tbs soy sauce
1 tbs mirin
1 tsp peanut oil with a splash of dark sesame oil
1/4 tsp Japanese “ichimi-tougarashi” red pepper flakes or more if you so prefer.

Directions:
In a wok on high-flame, add the oil and when it is hot, add the Japanese red pepper flakes. Sitr for 10 second and add the shirataki, stir until almost all the moisture evaporates; for 1-2 minutes
Add the Jalapeño pepper and enoki mushroom. Stir another one minute.
Add the mirin and soy sauce and stir until most of the liquid is gone
If preferred, add more red pepper flakes
Served hot or cold

It is a perfect small dish goes well with sake and because it is made with konyaku it has the characteristic of the ingredient; very low in calories..