This recipe is my own take on Pad Kra Pao Gai (Thai basil chicken recipe).  That used to be one of my super favorite comfort food but since I don’t eat chicken anymore, I am making my own vegetarian version for the dish using Shitake Mushroom.  Today, I am having one of those really bad excema flare up on my skin due to the excessive heat in my body and being out in the sun all day yesterday.  This is one of the side effect for people with too dominant fire in their system, heat and humidity is our worse enemy.  So, I am making this dish today, very earthy with the mushroom and excluding all the heat elements from the dish: the chilli and garlic,  instead I add in Lemon Grass to treat my flare up and reduce the internal heat in my system.  Since I am not dealing with raw meat, mushroom take so much faster to cook up then their chicken counterpart.   If you are not a vegetarian, please feel free to use chicken. #nomnomnom

So here goes:

Shitake Mushroom Pad Kra Pao

  • 200 grams of Shitake Mushroom (use about the same amount if you use ground chicken)
  • 3-5 cloves of garlic (depending on your taste)
  • 4 Thai chilies (depending on the level of spicy you can handle)
  • 2 Stalks of Lemon Grass
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon tamari
  • Splash of dark soy sauce, for dark soy sauce, I alwasy rely on Indonesian Dark Soy – Bangao
  • 1 handful of Thai holy basil leaves

don’t forget to make steam rice, and you can add some Fried egg if you like.

Instructions:

1) Wipe clean all the shitake mushroom and cut them into pieces.  Tips: NEVER wash shitake mushroom under running water or they will become very rubbery, wipe them instead with wet towels.

2) Peel all garlics and mince them along with the chilli.  The old traditional ways would be to pound them together in mortar and pestle, but really sometimes we just don’t have time for that. If you choose to add in the lemon grass like me, you can chopped them up about the length of your little fingers, we dont really want to eat them, we just want the lemon grass benefits to be infused in the food instead, so don’t choped them too small.

3) Heat up the oil in the wok, put the mixture of garlic, chili and lemon grass stir fry until they smell yummy (you would know what I am talking about) then add up your chopped up Shitake Mushroom

4) Keep stir frying until the mushroom turned brown then its time to add all your sauces.

5)  Once their color blend in better, it doesnt take long for shitake mushroom to cook up then add handful of chopped basil, mix them once again so the basil are evenly distributed amongst the mushroom.

6) Serve with Rice and you can top it off also with some Fried Egg.

ENJOY!!!!! = )

#RecipeTryOutTuesday