Begin by gently trimming 1 inch off the roots of the fresh enoki mushrooms. Divide them into small bundles to maintain their delicate structure, then rinse them under cold water to remove any dirt. Drain the mushrooms thoroughly.

In a wok, bring about 4 cups of water to a rolling boil over high heat. Add the enoki mushrooms in two batches, carefully blanching each batch for only 1 minute. Drain the mushrooms after blanching.

In a small saucepan, heat 2 tablespoons of oil over medium heat until it shimmers. Add the minced garlic and sauté for about 10 seconds until fragrant, avoiding browning.

Stir in 3 tablespoons of light soy sauce and 1 teaspoon of sugar, allowing the mixture to come to a gentle boil. Fold in the finely chopped scallions.

Place the blanched enoki mushrooms on a serving plate and drizzle the garlic and scallion sauce over them. Serve warm.