Thai Galloping Horses -- Vegetarian version
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 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
directions
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
rsarahl
United States
I am a wife and mom of 2 vibrant little boys. They love to create and cook in the kitchen... I love their curiosity and willingness to try new foods and techniques as I introduce them.
I love to cook... always have. Thanks to my father for this culinary passion! While I am addicted to collecting cookbooks, my dad taught me to experiment in the kitchen and gave me the gift of knowing that creative cooking doesn't have to come from a book.