Don’t even think about tossing, stirring, or shaking the pan until the mushrooms are crisp and caramelized. You want to achieve that flavorful texture before incorporating the additional aromatics for this plant-based (vegan if you use tamari in place of fish sauce) larb. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right. To keep it entirely vegan, sub the fish sauce with tamari.
Recipe information
Yield
2 servings
Ingredients
¼
4
12
3
2
1
1
1
1
1
¼
Need to make a substitution?
Preparation
Step 1
Coarsely chop or crush peanuts into small pieces; set aside.
Step 2
Heat 3 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Add mushrooms and cook, undisturbed, until bottom sides are golden brown, about 5 minutes. Toss and continue to cook, tossing occasionally and reducing heat as needed to avoid scorching, until golden brown all over, about 4 minutes more. Add scallions, garlic, and ginger, followed by remaining 1 Tbsp. oil, and cook, stirring often, until softened and fragrant, about 2 minutes. Remove from heat; season lightly with salt. Mix in shallot, chile, mint, fish sauce, and half of peanuts. Taste and season with more salt if needed.
Step 3
Transfer larb to a large bowl. Serve with cabbage, lime wedges, and remaining peanuts alongside.