| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Thai |
Appetizers, Thai, Snacks, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Garlic, chopped |
| 1 1/2 |
ts |
Cilantro root, chopped |
| 1 |
ts |
Sake |
| 16 |
|
Peppercorns, whole or ground |
| 4 |
tb |
Vegetable oil |
| 10 |
oz |
Fresh shiitake mushrooms, thinly sliced |
| 2 |
tb |
Soy sauce |
| 1 1/2 |
tb |
Sugar |
| 3/4 |
c |
Peanuts, chopped |
| 1 |
lg |
Pineapple, peeled |
| 3 |
|
Red chili peppers, seeded & cut into slivers |
|
|
Whole fresh cilantro leaves |
INSTRUCTIONS
SEASONINGS
GARNISH
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"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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