Trim about 1 inch off the root of the enoki mushrooms, discard tough part. Tear mushrooms into bite-sized bundles, rinse under cold water, and drain.

In a large wok, bring water to a boil. Blanch mushroom bundles in two batches for about 1 minute until vibrant and slightly tender; drain well.

In a saucepan, heat 2 tablespoons of oil over medium heat. Add minced garlic and sauté for 30 seconds. Mix in soy sauce and sugar, then add scallions. Bring to a gentle boil and remove from heat.

On a serving plate, arrange the blanched enoki mushrooms. Drizzle hot garlic and scallion sauce over the mushrooms. Allow them to soak up the sauce before serving.