Padt Grapao
Recipe by Palisa Anderson – Chat Thai and Boon Cafe
Stir Fry of Assorted Mushrooms and Holy Basil
Serves 2-4
Ingredients
olive oil or sunflower oil
300gr assorted mushrooms (oysters, enoki, shiitake, king browns and shimeji. All sliced into bite size pieces)
3-5 garlic cloves pounded with the chilli in the mortar and pestle
2-5 chillies pounded with the garlic in the mortar and pestle
15 stems holy basil
2 pieces snake beans finely sliced
2-4 hens or duck eggs omit if you’d like to make it vegan
2 tbs Bragg’s Liquid Aminos
1 tbs coconut molasses
1 tbs good quality sea salt or Red boat fish sauce for non-vegetarians
To Serve:
Freshly steamed koshihikari rice
10 stems Thai basil deleafed
Start with prepping all your ingredients.
Heat up a cup of oil in the wok on highest heat element – once the oil is very hot and rippling – test one Thai basil leaf and if it fries instantly then you can fry the rest. Once you drop it in it will turn translucent very fast, using a slotted spoon fish it out onto a waiting plate with kitchen towels to absorb excess oil. Drain out the oil into a bowl, set aside.
Depending on how many eggs you are frying, heat up on the largest element approximately 1/4 cup of olive oil per egg. You can eyeball this quantity. Once the oil is rippling, crack in one egg. Bathe the egg with the hot oil around the wok using the wok spatula. It should cook very fast, the edges will crisp up and become lacy, the centre should start to cook. If you want to keep your yolk runny, lift the egg out of the wok as soon as the centre is no longer translucent. Cook it longer if you want a solid yolk, make sure to keep bathing the entire egg with hot oil.
Rest the eggs on a plate with kitchen towel to absorb the excess oil. Drain the oil into a bowl and once it is cool, you can jar this oil and use it again.
Have all the stir fry ingredients on hand as the cooking of the stir fry is very fast and you have to be able to manage the heat. Mix the Liquid Amino’s, fish sauce or salt and coconut molasses together in a ramekin.
Portion out steamed rice and have the fried eggs and fried basil close by.
Heat up 4tbs of oil on the largest element high heat, when almost smoking put in the pounded chilli and garlic, move it around with the wok spatula so it doesn’t burn then put in the snake beans put in all the mushrooms. Toss so it cooks evenly then add your sauce, keep cooking until half the liquid has evaporated. Add the holy basil and toss a couple more times keeping it close to the heat. Take off the heat and dish out on the rice, top with fried egg and garnish with fried thai basil.
Eat this immediately!
