Trim about an inch from the roots of the enoki mushrooms, gently tear them into small bundles, rinse under cold water, and let drain.

In a large wok, bring water to a rolling boil. Add enoki mushrooms in batches and blanch each for 1 minute.

In a small saucepan, heat vegetable oil over medium heat, add minced garlic and stir for about 10 seconds.

Lower heat and add light soy sauce, sugar, and chopped scallions, stir to combine, and bring to a gentle boil.

Pour the garlic and scallion sauce over the blanched enoki mushrooms and serve immediately.