Japanese Mushrooms with Peppercorns (Hed Yipon Phrik Thai)


An assortment of mushrooms of the more "meaty" texture such as Japanese shitake, oyster, bhutanese etc, pigs ears mushrooms and similar funghi.
Hoi Sin sauce (Oyster sauce)
Chillie ( tend to use phrik ki nu) Thai chillies. section lengthwise
Green peppercorns on the stalk,*
Snow peas,
julienne carrot,
sectioned pieces of onion.
any other easily stir fried veg.


A dash of oil into a pan or wok
Stir fry the onions, garlic and chillies a couple of minutes until barely translucent over a high, high flame. (the fumes should cause you to choke seriously)
Add the other veges.  Stir fry a minute.
Add teaspoon of soy sauce, peppercorns, a generous tablespoon of sugar, A dash of water.  Reduce until only a small amount of sauce. Maybe a minute.  Pour onto serving plate.
Always great with rice and a liter of iced water and fresh cucumber pieces

*Green peppercorns are simply the unripened peppercorns while still green. If you can locate a grower I’m sure that they will give you some. Otherwise the second best call would be dried green peppercorns. They probably will be removed from the stalk or stem. The flavour of the green peppercorn is quite different. It has less heat but a huge amount of flavour. I know that you can get dried green peppercorns in Asian delicatessens. If you have a problem I’m sure you could ask a Thai restaurant to give you some or at least advise you of their supply".