Thai Stir-Fried Squash and Mushrooms

[Guest guest]

Thai Stir-Fried Squash and Mushrooms

 

2/3 lb. bite-sized pieces of peeled squash, can be any variety

20 shiitake mushrooms, seasoned, see below

6 ounces canned rice straw mushroom, sliced

1 fresh Thai chile pepper, sliced

1/2 cup fresh thai basil leaves

1 teaspoon sugar

2 tablespoons light soy sauce

1/4 cup water

2 tablespoons cooking oil

 

Heat the oil in a wok then stir-fry the squash and at the same time add a bit

of water. When the squash is cooked, add the sugar and soy sauce, continue to

stir. Add the seasoned shiitake mushrooms, rice-straw mushrooms and the chile,

and stir-fry until everything is done. Serve on a plate garnished with the

basil or mint leaves.

Seasoned Shiitake Mushrooms

Begin with 20 dried shiitakes and let them soak overnight in water to soften

them up. Squeeze the water out until they're damp and set aside both the water

and the shiitakes. Heat 2 cups vegetable oil in a wok add the mushrooms and fry

until fragrant. Remove all but about two tablespoons of the oil. Add 3/4 cup

light soy sauce, 3 tablespoons sugar, and one cup of the water in which the

mushooms were soaked. Stir-fry until almost all of the water has evaporated,

and remove from heat.

 

 

 

 

oneSearch: Finally, mobile search that gives answers, not web links.