Galloping Horses -- Vegetarian Version Recipe
Yield: 6 ServingsRecipe by luhu.jp
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 ounce: 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,
Directions:
Using a blender or mortar & pestle, blend the garlic, cilantro roots,
sake & peppercorns into a paste. Add the vegetable oil to a skillet
over medium heat. Add the paste & stir-fry until the aroma is
released, a few seconds. Add the shiitake & stir-fry until cooked.
Add all the seasonings & fry until the sugar is blended into the
mixture. Remove from the heat & let cool.
Slice pineapple into 1/2" thick rings & then cut the rings into 1/2"
X 1 1/2" chunks.
Put a small amount of the cooled stir-fry mixture on each pineapple
chunk. Decorate each "horse" with a few slivers of chili & a cilantro
leaf.
VARIATION: Replace the pineapple with either navel oranges or firm
avocado slices.
Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking"
Source from luhu.jp
sake & peppercorns into a paste. Add the vegetable oil to a skillet
over medium heat. Add the paste & stir-fry until the aroma is
released, a few seconds. Add the shiitake & stir-fry until cooked.
Add all the seasonings & fry until the sugar is blended into the
mixture. Remove from the heat & let cool.
Slice pineapple into 1/2" thick rings & then cut the rings into 1/2"
X 1 1/2" chunks.
Put a small amount of the cooled stir-fry mixture on each pineapple
chunk. Decorate each "horse" with a few slivers of chili & a cilantro
leaf.
VARIATION: Replace the pineapple with either navel oranges or firm
avocado slices.
Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking"
Source from luhu.jp