Laotian Fried Mushrooms Recipe
In Laos, rural dwellers gather wild
mushrooms to use in many different dishes. This is a rustic Laotian dish
that can use any kind of mushrooms, particularly if they are fresh. Use
a combination of straw, field and oyster mushrooms for interesting
textures and tastes. Pork or chicken meat is often added for a little
extra flavor.
Ingredients: (Serves 4)
2 scallions (spring onions)
2 tablespoons peanut (groundnut) or other
vegetable oil
2 garlic cloves, chopped
200 g/7 oz mixed fresh mushrooms, sliced
(about 3 cups sliced)
120 g/4½ oz pork or chicken meat, cut into
strips
2 tablespoons fish sauce such as nam pla
½ teaspoon freshly ground black pepper
Method:
Using a pair to tongs, roast each of the
whole scallions over a naked flame (or use a ridged cast-iron grill pan
or griddle) for a couple of minutes until softened and starting to char.
Chop finely, and set aside.
Heat the oil in a wok, and fry the garlic
until golden brown. Add the chopped scallions, and stir-fry for 30
seconds.
Tip in the pork or chicken, and stir-fry
over a medium-high heat for 1 minute, then add the fish sauce and black
pepper. Increase the heat to high, and cook for a further 3 minutes.
Add the mushrooms, and continue stir-frying
over a high heat for 3 minutes until the mixture is nearly dry. Serve
with plain rice.
Happy Cooking,
Carol |
