Thai Hed Pad Met Ma Muang
A Quick Vegetarian Dish
I keep coming back to vegetarian versions of well-known Thai dishes. In this case it was the popular
Ingredients for 1-2 servings
- 300g (10.6 oz) mushrooms
- 2 tbsp cornstarch
- 50ml (1.7 fl oz) water
- 100g (3.5 oz) unsalted cashews
- 1 shallot
- 1 garlic clove
- 1 spring onion
- 2-3 Thai chilis
- 2 tbsp light soy sauce
- 1 tbsp Golden Mountain Sauce
- 1 tbsp vegetarian mushroom sauce
- 1 tsp sesame oil
- a few leaves Thai basil
- 1-2 tbsp vegetable oil
Preparation
As with all Thai wok dishes, all ingredients should be prepared in advance, as the cooking itself goes quite quickly. Clean the mushrooms of any dirt and slice them thinly. Peel the shallot and slice it into thin rings. Cut the spring onion into pieces about one and a half centimetres long, cut on the diagonal.
Next, mix the soy sauce with the Golden Mountain Sauce, the vegetarian mushroom sauce, and the sesame oil and stir well. Then dissolve the cornstarch in a small bowl of water to form a thick slurry. Finally, peel the garlic and cut it into thin slivers, and slice the Thai chilis into thin rings.
Heat the vegetable oil in a wok and fry the garlic together with the chilis until fragrant. Add the mushrooms and shallot and stir-fry together for about two minutes. Deglaze with the prepared sauce mixture, reduce the heat slightly, and let everything simmer until the mushrooms are tender.
Stir in the spring onion and let it simmer briefly. Then stir in the dissolved cornstarch and let the sauce thicken slightly. Add the cashews and let them cook for another minute. Finally, scatter the Thai basil leaves over the dish and remove from the heat.
Serve the finished Hed Pad Met Ma Muang immediately while hot. Jasmine rice goes best with it.
