Gently trim about 1 inch from the root of the enoki mushrooms, separate them into bite-sized bundles, and rinse under cold water. Drain well and set aside.

In a large wok, bring water to a rolling boil. Add enoki mushrooms in two batches, blanching for 1 minute each. Drain in a colander and arrange on a serving plate.

In a small saucepan, heat oil over medium heat, add minced garlic and sauté for about 10 seconds until aromatic.

Mix in light soy sauce and sugar, simmer for 1-2 minutes, then add chopped scallions and remove from heat.

Drizzle the sauce over the blanched enoki mushrooms and serve warm.