Handle the enoki mushrooms carefully. Remove about 1 inch from the root end and discard. Use your hands to gently separate the mushrooms into smaller, bite-sized clusters. Arrange them neatly and rinse thoroughly under cold water, then drain completely.

Fill a large pot or wok with water and bring to a rolling boil. Working in two separate batches, blanch the enoki mushroom bundles for approximately 1 minute each batch. Remove from boiling water and drain well, then arrange on your serving platter.

In a small saucepan, warm the oil over medium heat. Add the minced garlic and cook for just 10 seconds until fragrant but not browned. Immediately add the soy sauce, sugar, and chopped scallions to the pan.

Allow the sauce mixture to come to a gentle boil, then immediately remove from heat to preserve the fresh taste of the garlic and scallions. Pour the warm sauce evenly over the blanched enoki mushrooms and serve right away.