Thai cuisine · Vegetable Dishes

Pad Hed Ruam

Mixed mushrooms stir-fried over high heat in the wok, glazed with garlic, oyster sauce and white pepper.

Ingredients · for 4 servings

• 500 g mixed mushrooms
• 4 garlic cloves
• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1/2 tsp sugar
• 1/2 tsp white pepper
• 3 spring onions
• 1 red chili pepper
• 3 tbsp oil

Instructions

1. Clean the mushrooms, halve or quarter large ones, leave small ones whole; cut the spring onions into 3 cm pieces and the chili pepper into rings.
2. Stir the oyster sauce, soy sauce, sugar and 3 tbsp water in a bowl into a smooth sauce.
3. Heat the oil in the wok until very hot and sauté the roughly chopped garlic for 20 sec. until fragrant but still pale.
4. Add the mushrooms and fry over full heat for 3–4 min., stirring only occasionally, until the released water has evaporated and the mushrooms take on color.
5. Pour in the sauce and toss for 1–2 min. until it has thickened and coats the mushrooms glossily, then season with the white pepper.
6. Fold in the spring onions and chili only briefly so they stay crisp, and serve immediately with rice.