Galloping horses -- vegetarian version
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Garlic, chopped |
| 1½ | teaspoon | Cilantro root, chopped |
| 1 | teaspoon | Sake |
| 16 | eaches | Peppercorns, whole or ground |
| 2 | tablespoons | Soy sauce |
| 1½ | tablespoon | Sugar |
| 3 | eaches | Red chili peppers, seeded & cut into slivers |
| 4 | tablespoons | Vegetable oil |
| 10 | ounces | Fresh shiitake mushrooms, thinly sliced |
| ¾ | cup | Peanuts, chopped |
| 1 | large | Pineapple, peeled |
| Whole fresh cilantro leaves | ||
Directions
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 ½" thick rings & then cut the rings into ½" X 1½" 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" Submitted By MARK SATTERLY On 10-12-94