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Galloping horses (vegetarian version)
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| Artist: |
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| Categories: |
Appetizers, Asian, Chinese, Ethnic, Exotic, Snacks, Thai, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| tbsp | Garlic, chopped | | 1 1/2
| tsp | Cilantro root, chopped | | 1
| tsp | Sake | | 16
| each | Peppercorns, whole or ground | | 4
| tbsp | Vegetable oil | | 10
| oz | Fresh shiitake mushrooms | | | -- thinly sliced | | | SEASONINGS | | 2
| tbsp | Soy sauce | | 1 1/2
| tbsp | Sugar | | 3/4
| cup | Peanuts, chopped | | 1
| large | Pineapple, peeled | | | GARNISH | | 3
| each | Red chili peppers, seeded & | | | -- cut into slivers | | | Whole fresh cilantro leaves |
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Procedures:
| 1 | Using a blender or mortar & pestle, blend the garlic, cilantro roots, sake & peppercorns into a paste. | | 2 | Add the vegetable oil to a skillet over medium heat. | | 3 | Add the paste & stir-fry until the aroma is released, a few seconds. | | 4 | Add the shiitake & stir-fry until cooked. | | 5 | Add all the seasonings & fry until the sugar is blended into the mixture. | | 6 | Remove from the heat & let cool. | | 7 | Slice pineapple into ? thick rings & then cut the rings into ? x 1 ? chunks. | | 8 | Put a small amount of the cooled stir-fry mixture on each pineapple chunk. | | 9 | Decorate each "horse" with a few slivers of chili & a cilantro leaf. | | 10 | Variation: replace the pineapple with either navel oranges or firm avocado slices. | | 11 | Puangkram c. schmitz & michael j. | | 12 | Worman, "practical thai cooking |
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