Hot and spicy vegetarian starter
Contents at a Glance
Table of Contents
Introduction
As with many Asian recipes, especially stir-fry recipes, it is best to do all the preparation and chopping of the ingredients before starting any cookery!
This one can be cooked completely in less than 15 minutes!
Ingredients
2 tbsp groundnut oil
2 cloves of garlic, crushed
2 red chilies, deseeded and sliced
4 shallots, finely chopped
8oz button mushrooms
1/4 pint coconut milk
2 tbsp fresh cilantro, chopped
coarse ground black pepper
Stir-fry the chilies
With the garlic
Heat the wok, and then add the groundnut oil and swirl it round to coat the surface. Then add the garlic and chilies and stir fry for 30 seconds.
Add the shallots
And stir fry until soft
Next, add the finely chopped shallots to the chilies, and stir fry for a further 2-3 minutes until softened.
Add the mushrooms
Continue stir-frying
Add the sliced mushrooms to the wok and continue stir frying for a further 3 minutes.
Next add coconut milk
And reduce
Pour the coconut milk into the wok and stir to mix. Bring to a rapid boil and reduce the volume by half, so the coconut milk coats the mushrooms.
Add cilantro
And season with black pepper
Taste and season with black pepper. Then stir in the fresh chopped cilantro (corriander).
Serve immediately.
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Did you enjoy this recipe?
Add your comments or recipe ideas here
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- enslavedbyfaeries enslavedbyfaeries Oct 21, 2008 @ 2:05 pm
- Such an interesting combination of ingredients! We love mushrooms at our house and can't wait to try this recipe.
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- beeobrien beeobrien Sep 24, 2008 @ 7:28 pm
- Sounds tasty. I like the way you present the directions too.
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Reply
- mulberry mulberry Sep 24, 2008 @ 3:34 pm
- It certainly sounds tasty. I'm not a vegetarian but if it skips tofu I'm totally open to any dish.
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