Thai 3 Mushroom & Long Bean Salad
Description
Crisp pungent umami
Ingredients
At a glance
Mushroom
Cuisine
Style
Serves
6-8
- 1 lb. fresh small shiitake, stems removed, caps cut crosswise into strips
- 6 oz. fresh enoki, cut 2" long
- 2 oz. dried tree ear strips, soaked in warm water, squeezed dry (reserve liquid)
- 1 lb. Chinese long beans, cut into 2" lengths
- 1 C. of 2" celery matchsticks
- 1 C. of 2" carrot matchsticks
- 1 C. of 2" cucumber matchsticks, core removed
- 1 C. fresh Roma tomato strips, core removed
- 1 large shallot, sliced thin
- 1/2 C. mint leaves, chopped
- 1/2 C. cilantro, chopped
- 1/2 C. chopped green onion
- 1/4 C. fresh lime juice
- 3 T. fish sauce ( or veg. 'fish' sauce)
- 1 t. sugar
- 2 cloves garlic, minced fine or pressed
- 1/2 - 2 t. ground red chili
- 2 T. dry toasted rice, powdered
Methods/steps
- Add 1/2 C. reserved soaking liquid to a saute pan over medium high heat, then add the shiitake and cook until water evaporates and shiitake are tender, 3-4 minutes. Add a little vegetable oil and saute briefly if desired. Add enoki and cook another 30 secs. Remove to plate and spread to cool.
- Whisk together lime juice, fish sauce, sugar, garlic and chili. Let sit 30 minutes to meld flavors.
- Blanch beans in salted boiling water for 2 minutes, then remove to ice water to shock, then drain & pat dry.
- Add all mushrooms, vegetables and herbs to a salad bowl.
- Add dressing and rice powder, stir together.
Additional Tips
The salad can be served alone, or over rice noodles and topped with a Asian marinated grilled protein.
Reviews
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