Vegetarian Thai Drink
chinese mustard cabbage with mushroom recipe
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Your favorite vegetarian Thai meals explained

 

Ingredients:

  • 200 gram Chinese mustard cabbage
  • 100 gram Rice straw mushrooms
  • 1 tsp. Sugar
  • 2 tbsp. Light Soy sauce
  • 1 tsp. sesame oil
  • 3 tbsp. oil


Preparation:

  • Wash the mustard cabbage well and cut in 5 cm lengths. Scald and set aside.
  • Clean and wash the mushrooms and cut in half.
  • Heat oil in a wok.
  • Add mushrooms and fry until nearly done, then add the mustard cabbage.
  • Add sugar, light soy sauce and sesame oil and stir until evenly mixed.
  • Serve the Phak Guang Tong Pad Hed warm.

 
 

Other recipies we recommend

Po Pia Thod
(vegetable springrolls)
Phak Chuppaen Thod
(fried vegetables)
Som Tam Teang
(Spicy Cucumber Salad)
Tom Yam Hed
(sour and spicy mushroom soup)
Khao Pad
(fried rice with pineapple)
Het Hom Prung Rod
(stir fried Shiitake mushrooms)
Het Hom Rad Sod
(steamed shiitake mushrooms in sauce)
Pad Thua Lan Toa Khao Phot On
(fried snow peas with baby corn)
Phak Guang Tong Pad Hed
(chinese mustard cabbage with mushroom)
Phak Tua Gnog Pak Gaad Dong
(fried bean sprouts with pickles)
Tong-O-Pat Nam Man Hoy
(fried Celery in Oyster sauce)
Ka Lam Ple ton Hed Hom
(steamed cabbage with shiitake musrooms)
Tom Kha Hed
(Mushroom Coconut soup)
Pad Thai / Phat thai
(fried rice noodles)
Goong priao wan
(sweet and sour shrimp)
Pad Krapow to-hu sai het
(Yellow Bean curds in Basil - Chillie sauce)

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