Mushroom pad kra pao (Vegan Thai basil stir-fry)

Based on 11 ratings

Andreas Strauch

Community Manager at Kitchen Stories

Difficulty

Medium 👍
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-3+
30 g Thai basil
150 g shiitake mushrooms
300 g king oyster mushrooms
150 g green beans
shallots
Thai chilis
4 cloves garlic
1 tsp brown sugar
2 tsp salt
1 tbsp light soy sauce
2 tbsp sweet soy sauce
1 tsp rice vinegar
75 ml water
3 tbsp vegetable oil
jasmine rice (cooked, for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • sieve
  • 2 bowls (large)
  • pot (small)
  • bowl (small)
  • slotted spoon
  • wok
  • spatula

Nutrition per serving

Cal
229
Protein
9 g
Fat
5 g
Carb
40 g
  • Step 1/3

    Clean the mushrooms and finely cube (watch the recipe video above for efficient slicing tips!) Add them to a large sieve and place over a large bowl. Combine them with the salt, thoroughly mix and set aside. Slice ends off green beans and halve. Put a small pot of salted water to boil. Meanwhile, mince the garlic, thinly slice shallots, and cut the Thai chili in rings—deseeding  if you prefer it less spicy. Pluck the leaves of the Thai basil (or holy basil, if using).
    • 150 g shiitake mushrooms
    • 300 g king oyster mushrooms
    • 2 tsp salt
    • 150 g green beans
    • 4 cloves garlic
    • shallots
    • Thai chilis
    • 30 g Thai basil
    • cutting board
    • knife
    • sieve
    • bowl (large)
    • pot (small)

    Clean the mushrooms and finely cube (watch the recipe video above for efficient slicing tips!) Add them to a large sieve and place over a large bowl. Combine them with the salt, thoroughly mix and set aside. Slice ends off green beans and halve. Put a small pot of salted water to boil. Meanwhile, mince the garlic, thinly slice shallots, and cut the Thai chili in rings—deseeding if you prefer it less spicy. Pluck the leaves of the Thai basil (or holy basil, if using).

  • Step 2/3

    Blanch green beans in boiling, salted water for approx. 1 min. Drain and transfer to an ice bath. In a small bowl, mix the light soy sauce, sweet soy sauce, rice vinegar, and water. Squeeze out most of the liquid from the mushrooms with your hands. Discard the liquid and toss squeezed mushrooms with brown sugar.
    • 1 tbsp light soy sauce
    • 2 tbsp sweet soy sauce
    • 1 tsp rice vinegar
    • 75 ml water
    • 1 tsp brown sugar
    • bowl (large)
    • bowl (small)
    • slotted spoon

    Blanch green beans in boiling, salted water for approx. 1 min. Drain and transfer to an ice bath. In a small bowl, mix the light soy sauce, sweet soy sauce, rice vinegar, and water. Squeeze out most of the liquid from the mushrooms with your hands. Discard the liquid and toss squeezed mushrooms with brown sugar.

  • Step 3/3

    Heat vegetable oil in a wok or a large pan on very high heat. When the oil is hot and just starting to smoke, add chili and fry for approx. 1 min. It is essential that the oil is very hot, as this reduces the pungent heat of the chili and gives the dish its aroma. Reduce heat to high, add garlic and shallot and fry another 1 min., or until the shallot is translucent. Add the diced mushrooms, stir and cook on high heat for approx. 8 min., until the moisture has evaporated and the mushrooms are cooked through. Add sauce and green beans and stir-fry, then add most of the basil and stir-fry just to combine. Remove from heat, serve with hot jasmine rice, and garnish with more basil. Enjoy!
    • 3 tbsp vegetable oil
    • jasmine rice (cooked, for serving)
    • wok
    • spatula

    Heat vegetable oil in a wok or a large pan on very high heat. When the oil is hot and just starting to smoke, add chili and fry for approx. 1 min. It is essential that the oil is very hot, as this reduces the pungent heat of the chili and gives the dish its aroma. Reduce heat to high, add garlic and shallot and fry another 1 min., or until the shallot is translucent. Add the diced mushrooms, stir and cook on high heat for approx. 8 min., until the moisture has evaporated and the mushrooms are cooked through. Add sauce and green beans and stir-fry, then add most of the basil and stir-fry just to combine. Remove from heat, serve with hot jasmine rice, and garnish with more basil. Enjoy!