An Interesting Dish From Thailand + Recipe

This is just a simple vegetable dish I'd discovered during my last Shopping & Dining Trip in Bangkok, that I'd like to share with you & it has been featured @ PtitChef as Main Dish of the Day!

Stir-fried long beans with mushrooms is nothing new to many. In fact, I cook this quite often. However, I was spell-bound the minute I took a bite into this dish at a Thai-Chinese Restaurant near Conrad Bangkok.



Interestingly, it's spicy, very spicy & terribly salty. They've added peppercorns, dried chilli & something I've never thought of adding in a vegetable dish - Sesame Seeds! These tiny seeds gave the beans an added crunch, making it an enjoyable treat for the family.



Well, I'm gonna show you how it's done. I've adjusted the amount of salt as the original dish is too salty. It's about as close as you can get. Here's what you'll need:



Long Beans

Shitake Mushrooms

1 tsp Dried chillies

1 tsp Oyster sauce

1 tsp Fish sauce

1 tbsp Sesame seeds

1 tsp Cooking oil

2 tsp Minced garlic

Pinch of Peppercorns

Pinch of salt & pepper



Method:

1. Soak chillies & peppercorns in water.



2. Wash long beans & cut them in equal lengths.



3. Lightly rinse & cut off tip of mushrooms. Slice them thinly.



4. Drain chillies & peppercorns. Heat oil & fry them till fragrant. Add garlic.



5. Throw in long beans & add oyster sauce. Stir-fry @ high-heat for about 2mins, then put in mushrooms & rest of seasonings. The reason to cook it on high fire it's because you want the veg to be dry so the peppercorns will not stick to them. Else, you'll have a problem biting into these peppercorns & they're not very tasty.



6. When it's almost ready, stir in the sesame seeds & serve your crunchy veg dish.