Thai 3 Mushroom & Long Bean Salad
Created by AndrewM, Sunday, 01 July 2012

Crisp pungent umami

  • 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
  1. 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.
  2. Whisk together lime juice, fish sauce, sugar, garlic and chili. Let sit 30 minutes to meld flavors.
  3. Blanch beans in salted boiling water for 2 minutes, then remove to ice water to shock, then drain & pat dry.
  4. Add all mushrooms, vegetables and herbs to a salad bowl.
  5. 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.