Recipe information
Vegan seafood mushroom stir-fry with a house-made red chilli paste, snow peas, bamboo shoots, Thai basil leaves, wild ginger, and peppercorn, and served on a bed of Thai riceberry. Gluten-free available upon request.
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Mushroom Stir-Fry
Red Chilli Paste
For Serving
Prepare the Red Chilli Paste
1. Make the Paste
Soak the dried red chilies in warm water for 15 minutes until softened. Drain and blend them with garlic, shallots, and salt until a smooth paste forms. Set aside.
Cook the Rice
1. Prepare Thai Riceberry
Rinse the Thai riceberry under cold water until the water runs clear. In a pot, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce to a simmer and cover. Cook for 30-35 minutes or until the rice is tender and water is absorbed. Fluff with a fork and keep warm.
Stir-Fry the Vegetables
1. Sauté the Vegetables
In a large skillet or wok, heat vegetable oil over medium-high heat. Add the wild ginger and black peppercorns, and stir-fry for 1 minute until fragrant. Add the mushrooms and cook for another 3-4 minutes until softened. Stir in the bamboo shoots and snow peas, cooking for an additional 2-3 minutes.
2. Combine with Chilli Paste
Add the prepared red chilli paste to the skillet, stirring well to coat the vegetables. Pour in the soy sauce and cook for another 2-3 minutes until everything is heated through. Finally, stir in the Thai basil leaves just before serving.
Serve
1. Plate the Dish
Serve the mushroom stir-fry over a bed of Thai riceberry, garnished with additional Thai basil if desired.