Trim about 1-inch from the root of the enoki mushrooms and gently tear them into bite-sized bundles. Rinse them under cold water to remove any dirt, then drain thoroughly.

In a wok, bring water to a rapid boil over high heat, then blanch the enoki mushrooms in two batches for about 1 minute until tender yet crunchy.

In a small saucepan, heat oil over medium heat. Add the minced garlic and sauté for about 10 seconds until fragrant.

Add the light soy sauce, pinch of sugar, and chopped scallions to the garlic, increasing heat to a gentle boil for about 1 minute.

Remove from heat and pour the sauce over the blanched enoki mushrooms. Serve immediately.