Spicy mushroom salad (Vegetarian)

https://youtu.be/xrPo4rYTj7w

RECIPE:

EQUIPMENT

  • Wok or pot

INGREDIENTS

  • 1 1/2 Cup Mushrooms
  • 2 Cups Water
  • 2 Shallots, finely sliced
  • 1 Stalk Coriander, finely sliced
  • 3 Blades Thai coriander, finely sliced
  • 1 Stalk Spring onion (green onion), finely sliced
  • 2 Stalks Mint leaves
  • Lettuce (or cabbage), cucumber, long beans on the side

SEASONINGS:

  • 1 1/2 tbsp Roasted sticky rice, powdered
  • 2 tsp Crushed dried chili pepper (optional)
  • 1 Lime juice (to taste)
  • 1 tsp Sugar
  • 1 1/2 tbsp Soy sauce

INSTRUCTIONS

  • In 2 cups of boiling water, add mushrooms and cook for 5 minutes.
  • Drain water, add sugar, soy sauce, chili powder, sticky rice powder and mix well.
  • Add lime juice (to taste)
  • Add in shallots, corriander, spring onion, and mint leaves, and mix well.
  • Serve with lettuce (or cabbage), sliced cucumbers, and long beans on the side.
  • Serve with jasmine rice.

ADDITIONAL LEARNING:
To learn more about our Thai Cooking Clubs (Traditional & Vegan), click HERE.
To learn more about our Professional Training Courses leading to a Diploma, click HERE.

IMPORTANT

*RECIPES & VIDEOS–
Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and prepared by one of our instructors.