Vegetarian Thai Stir-Fried Squash and Mushrooms, 'Phak Thong Phat Het'
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This is a more complicated vegetarian squash stir-fry dish with delicate sweet overtones, and it takes just perfect with fresh jasmine rice.
For 4 Person(s)
- 2/3 Pound Bite-Sized Pieces of peeled squash (can be any variety)
- 20 Shiitake Mushrooms, Seasoned (see below)
- 6 Ounces Canned 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
Method for Vegetarian Thai Stir-Fried Squash and Mushrooms, 'Phak Thong Phat Het'
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.