If you like heat in your food, this spicy shiitake larb is perfect for you. This dish is full of healthy ingredients, and even without the meat, you will find it satisfying.
Spicy Shiitake Larb Is Just What You Need For A Change
What is larb?
This dish is a type of Lao meat salad, which is often considered the national dish of Laos. It is also common in Thai food and is now prepared elsewhere.
Do I need meat?
Traditionally, this recipe is prepared with chicken, beef, duck, fish, or pork. Mushrooms, though, are also used when the meal needs to be vegetarian. In this case, shiitake mushrooms add texture and flavor. Plus, if you didn’t already know, these fungi are very healthy and nutritious.
If you don’t have shiitake, you can use other kinds, but mushrooms work well because they resemble meat in adding consistency to the larb. If you need other options, try tofu or eggplant.
As for the other ingredients, all add to the aromas and flavors that make this dish special. You can use red chile, like Holland, Fresno, or Thai. While some people don’t like this, you should add spice to this dish. You can try using Serrano peppers or cayenne peppers too.
The ginger, scallions, shallots, mint, and cabbage are what make this dish a nutritious and tasty salad. Scallions and shallots are very high in fiber, while cabbage is full of nutrients and can make your meal more nutritious.
If you need to replace any of these ingredients, consider going for dry or ground ginger, chives, red onion, parsley, and slaw mix.
Finally, a larb meal won’t be the same without the crunchy peanuts, but you can switch them for cashews, sliced almonds, or sesame seeds if you don’t have any at home.
Serve this meal in a large bowl with lime wedges, half of the peanuts, and the cabbage on the side. Once this dish is part of your repertoire, you’ll never want to stop making it!
Discover another amazing mushroom recipe here: For When You Need a Quick Lunch: Cheesy Mushroom Sandwich [Recipe]
Spicy Shiitake Larb
1/2 cup (64 g) roasted, skinless peanuts, coarsely chopped or crushed
4 tbsp vegetable oil, divided
12 oz ( 300 g) shiitake mushrooms, stems removed, quartered
3 scallions, thinly sliced
2 garlic cloves, finely grated
1 1-in. piece ginger, peeled, finely grated
1 medium shallot, thinly sliced into rings, rinse, drained
1 red chili, such as Holland, Fresno or Thai, thinly sliced
1 cup (128 g) mint leaves, torn if large
1 tbsp fish sauce
1/4 head of green cabbage, halved crosswise, leaves separated
lime wedges (for serving)
- Prepare a large non-stick skillet or frying pan and heat 3 tbsp of vegetable oil over medium to high heat.
- Fry the mushrooms without flipping for 5 min or until bottom sides are golden brown.
- Reduce the heat and continue to cook for 4 more min. Toss the mushrooms occasionally until golden brown all over.
- Add scallions, garlic, and ginger. and the remaining vegetable oil.
- Cook the mixture for about 2 min, stirring often until the mushrooms are softened.
- Remove from heat and season with salt.
- Stir in shallot, chili, mint, fish sauce, and half of the crushed peanuts. Mix well, and transfer to a large bowl.
- Best served with cabbage, lime wedges and with the remaining crushed peanuts on the side.