How To make Thai Style, Spicy Eggplant Mushroom Sauce
1/2 lb Mushrooms
1 md Shallot
2 md Garlic cloves
1/2 t Hunan style red chili paste
1 1/2 c Rice milk or milk
-substitute 1 lb Eggplant
1 md Red bell pepper
1/2 c Chopped asparagus stems
-(originally this was peas) 1/2 c Fresh basil leaves
2 t Sugar
1/2 t Plum sauce
1/2 t Ginger
1/4 c Veggie stock
2 3 drops toasted sesame oil
2 t Tapioca flour (see note)
Mince garlic and shallot; quarter mushrooms, dice eggplant into 1-inch cubes and slice red bell pepper into long strips. In a large frying pan, on medium head add stock and mushrooms. Simmer for 5 minutes or until mushrooms are tender and brown. Remove mushrooms and
set aside. In remaining stock add shallot and garlic, sautee for 1-2 minutes. Add chili paste and milk. Bring mixture to a boil then reduce heat and simmer on low for 5 minutes, stirring often. Add sugar, plum sauce and sesame oil (only a few drops! It's amazing the flavor it adds). Add eggplant, asparagus stems and red bell pepper. Bring mixture back up to a boil. Cover and simmer for 15 minutes stirring occasionally until eggplant and asparagus are tender. In the last 5 minutes add mushrooms and fresh basil leaves. Serve over grilled polenta (recipe follows) or rice and the steamed asparagus tips. Note: When I made this recipe I felt that the sauce was too thin. The original recipe called for coconut milk and olive oil as the sauce's base. How I remedied this problem was as follows: I removed all the vegetables from the pan using a slotted spoon and turned the heat down to the lowest setting. I placed them in the serving bowl and set aside. In a measuring cup I added 1/3 cup cold water and 2 heaping teaspoons of tapioca flour (not pearls). Once this was thoroughly mixed I poured it into the sauce while stirring with the slotted spoon. In less than a minute the sauce had thickened very nicely. I then poured the sauce into the bowl over the vegetables and served. It was pleasantly spicy (go light on the red chili paste if you dislike REALLY hot foods) and filling. Note2: if you wanted to be more authentic you could try adding some coconut extract... From: J. Ari Kornfeld . Fatfree Digest [Volume 8 Issue 54] June 15, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
How To make Thai Style, Spicy Eggplant Mushroom Sauce's Videos
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Mushroom Tom Yum Recipe (veg) ต้มยำเห็ด - Hot Thai Kitchen!
Another treat for my vegetarian fans that I promise will satisfy my meat eaters as well! I was determined to develop a great recipe of our famous tom yum soup for my vegetarian fans, and after trying out several things, I am proud to announce that this version was so good even I was surprised! Mixed mushrooms are the trustworthy meat substitute Thai people turn to when making a vegetarian dish, and there are so many types to choose from so take your pick! (But don't pick the button mushroom!) Light but bursting with flavour, and the citrusy tartness is balanced by subtle natural sweetness. This easy soup will please even the most carnivorous among us :)
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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Ingredients:
3 medium-sized eggplants
3 large mushrooms
1 red chili pepper
2 cloves of garlic
2 green onions
Seasoning Sauce:
2T soy sauce
1T oyster sauce
1/2T red pepper flakes
1t sugar
1/2T minced garlic
a bit of black pepper
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