Galloping horses -- vegetarian version

Yield: 6 servings

Measure 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
\N \N Whole fresh cilantro leaves



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

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