Prep 10 mins
Cook 20 mins
Great appetizer that rivals the pork version.... this actually works well served with the pork version to meet the needs of vegetarians or to simply expand the tastes of Thailand in veg version.
- 3 tablespoons garlic, chopped
- 3 teaspoons cilantro, chopped
- 2 teaspoons rice wine
- 32 peppercorns, whole or ground
- 4 tablespoons vegetable oil
- 20 ounces fresh shiitake mushrooms, thinly sliced
- 4 tablespoons soy sauce
- 3 tablespoons sugar
- 1 1⁄2 cups peanuts, chopped
- 1 large pineapple, peeled
- 1 large orange, peeled and sliced in sections
- 1 avocado, firm but ripe,removed from skin,pitted and thickly sliced
- 3 red chili peppers, seeded & cut into slivers
- 1 whole fresh cilantro leaves
- Using a blender or mortar& pestle, blend the garlic, cilantro roots, rice wine& peppercorns into a paste.
- Add the vegetable oil to a skillet over medium heat.
- Add the paste& stir-fry a few seconds until fragrant.
- Add the shiitake& stir-fry until cooked, 3-5 minutes.
- Add soy sauce, sugar and peanuts and fry until the sugar is blended into the mixture.
- Remove from the heat& let cool.
- Slice the pineapple into 1/2" thick rings and then cut the rings into 1/2" X 1 1/2" chunks.
- Put a small amount of the cooled stir-fry mixture on individual pineapple chunk, orange slices and avocado slices.
- Decorate each"horse" with a few slivers of chili and a cilantro leaf.
We liked this so much as an appetizer that we made it and served it as an entree too! Easy to do... instead of cutting up the pineapple rings, keep them whole and spoon a mound of the shitake mixture in the middle of the ring/rings, then top with orange and avocado slices for a wonderfully spicy and fruity dish. The combination of spicy chilies and sweet and tangy pineapple with the cool and creamy avocado and burst of orange is really to die for! Awesome!
This was my first attempt at any type of Thai food, and I must admit I was surprised at how good it is. I will probably be hunting more Thai recipes to try in the future.