Thai cuisine · Vegetable Dishes

Pad Hed Fang

Straw mushrooms stir-fried with oyster sauce, garlic and spring onions, cooked juicy in just minutes.

Ingredients · for 4 servings

• 500 g straw mushrooms (canned, or button mushrooms as substitute)
• 5 cloves garlic
• 3 spring onions
• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp cornstarch
• 80 ml vegetable broth
• 3 tbsp vegetable oil
• 1/2 tsp white pepper

Instructions

1. Drain the straw mushrooms, rinse cold, let drain very well and halve the larger ones.
2. Finely chop the garlic, cut the spring onions into 3 cm pieces and mix the oyster sauce, soy sauce, sugar, cornstarch, broth and white pepper.
3. Heat the oil in a wok until very hot and fry the garlic 20 sec. until fragrant and light golden.
4. Toss in the mushrooms and fry 3–4 min. over the highest heat without moving them too often – so the water evaporates and they get roasted flavor instead of stewing.
5. Pour in the sauce and toss 1–2 min. until it thickens slightly and the mushrooms are silkily coated.
6. Fold in the spring onions, toss for 20 sec. and serve immediately over steaming rice.