Ingredients:
1 tablespoon thin-sliced pickled ginger
1 tablespoon juice from pickled ginger
1 tablespoon lime juice
2 tablespoons chopped cilantro leaves
1 sliced Thai or other chile
3 ounces enoki mushrooms
3 ounces pea shoots (or bean sprouts)
Salt and pepper to taste

Directions:
In a medium bowl, combine ginger, ginger juice, lime juice, cilantro and chile.

Cut and discard enoki stem base and separate stalks. Toss enoki and pea shoots in dressing. Add salt and pepper to taste and serve, as an accompaniment to simply steamed, sauteed, broiled or grilled fish.

Makes 4 servings.