Tag Archives: straw mushrooms

Mixed Curry

Yes, I’ve still been cooking, even if I haven’t been posting about it. But November is National Thai Homecooking Foodblogging Month, so I couldn’t let that pass without posting at least a few of the recipes I’ve tried. Therefore, the ingredients!

  • Oil
  • Pork, 1/2 pound, cubed
  • Chicken, 1/2 pound, cubed
  • Tomato, 2, cut as you like
  • Bamboo shoots, 1 can
  • Straw mushrooms, 1 can
  • Green beans, in 1-inch lengths, about a cup or two
  • Thai eggplant, quartered, about a cup or two
  • Garlic, 5 cloves, minced
  • Red curry paste, 4 tablespoons
  • Yellow bean sauce, 2 tablespoons
  • Pickled mustard greens, sliced, about 1 cup
  • Curry powder, 2 teaspoons
  • Turmeric, 1 teaspoon
  • Brown sugar, 6 tablespoons
  • Fish sauce, 1/2 cup
  • Cellophane noodles, about half a package
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The ingredients

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Pickled mustard

This recipe calls for a few unusual ingredients – the most unusual of which is pickled mustard greens. Or maybe not so original – they were easily found at an Asian market, once I knew what to look for. They are what they sound like – the greens of a mustard plant, pickled.

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Cubed

You may want to spend some time preparing your ingredients, to start with. Cube the pork and the chicken, for example.

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Chopped.

And cut up your veggies.

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Bathing noodles

Oh, and the noodles – you’ll want to soak them for about 15 minutes in hot water.

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Frying meat.

The first step is what you might guess – cook the meat in the oil until it’s pretty close to done.

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Adding the garlic.

Then add the minced garlic.

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Adding more stuff.

Then the curry paste and yellow bean sauce.

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…And still more stuff (will it never end?!)

And then still more stuff – the noodles; curry powder and turmeric; fish sauce and sugar.

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Almost ready…

Oh, and the veggies, too.

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Voila!

Lastly, once stuff has cooked down and softened to your satisfaction, the pickled mustard. Then enjoy!

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Beef with Broccoli

This is another dish from the Thai cookbook I’m working through. The ingredients:

  • Beef, 1 pound, thinly sliced
  • Broccoli, 2 pounds, cut into bite-sized chunks
  • Straw mushrooms, 1 can
  • Oyster sauce, 6 tablespoons
  • Oil

And for the marinade, the ingredients are:

  • Eggs, 2
  • Garlic, 8 cloves, minced
  • Sugar, 4 tablespoons
  • Fish sauce, 4 tablespoons
  • Cornstarch, 2 tablespoons
  • Rice wine, 4 tablespoons
  • Sesame oil, 2 teaspoons
  • White pepper, ground, 1 teaspoon
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The ingredients.

Like me, you may have some trouble locating straw mushrooms. I didn’t even know there was such a thing before I made this recipe. But there is. Believe me. They look like this:

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The mushrooms in question. In a can.

I found this can at my local Giant supermarket, in the ethnic foods aisle. But undoubtedly some groceries won’t carry them. And to be honest, it wouldn’t be the worst thing in the world if you substituted some other kind of mushroom.

The first step is to combine all the marinade ingredients, like so:

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The marinade, pre-mix.

Mix them all together, like so:

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The marinade, post-mix.

But what’s the use of a marinade if you’re not marinading anything? This is where the beef comes in. Cut it into thin slices, like so:

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The beef, pre-marinade.

And add it all to the marinade, like so:

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The beef, in marinade.

Let it marinade for at least five minutes. Meanwhile, you can cut up your broccoli, in pieces as big as you may prefer:

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The broccoli, pre-beef.

When the marinade is done, heat the oil in a large wok and saute the beef until it’s done, or close to it. Then add the broccoli and the other ingredients and cook until the veggies have reached your desired level of tenderness.

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The broccoli, with beef.

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Everything together!

Eat and enjoy!

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