Description
Perfect for lunch or dinner, this Thai-inspired Larb dish is made with mushrooms and chicken and paired with a zingy lime dressing and lettuce leaves for scooping.Ingredients
- 3 Tbsp. Thai sticky or short grain rice, uncooked
- 2 oz. vegetable oil
- 16 oz. Monterey Mushrooms®, sliced (Whites or Baby Bellas)*
- 1 lb. ground chicken
- 1 Tbsp. garlic, finely chopped
- 2 Tbsp. ginger, finely chopped
- 2 large bulbs shallots, finely chopped
- 2 stalks lemongrass, finely chopped
- 5 leaves Makrut (kaffir) lime leaf, finely chopped
- 1⁄2 - 1 Thai bird’s eye chile (or 1 Fresno chile), finely chopped
- 1⁄2 cup scallions, thinly sliced
- 1⁄2 cup cilantro, shredded
- 1⁄4 cup mint, shredded
- 1⁄4 cup Thai basil, shredded
- 3 Persian cucumbers, sliced
- 12 - 20 leaves baby romaine (or other lettuce)
Dressing
- 2 Tbsp. palm sugar (or brown sugar), finely chopped
- 2 Tbsp. soy sauce
- 1 Tbsp. fish sauce
- 2 oz. lime juice
- 1 tsp. white pepper
- 1⁄2 red onion, thinly sliced
- 1 lime, juiced
*Selecting Monterey Mushrooms® Sliced Baby Bella "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.
Instructions
- For dressing: Mix together sugar, soy sauce, fish sauce, lime juice, and white pepper in small bowl.
- Toss red onion slices with lime juice and let sit while you prepare larb.
- In hot dry wok, toast rice until lightly golden and aromatic. Crush in mortar and pestle to fine powder. Set aside.
- Heat 1 oz. of vegetable oil in hot wok until just smoking. Add mushrooms and stir fry until cooked, brown, and dry.
- Add ground chicken to mushrooms and continue to stir fry until chicken is thoroughly cooked. Scrape all mushroom chicken mixture from wok until wok is quite clean. Place back on burner.
- Add remaining oil to wok and add garlic, ginger, shallot, lemongrass, Makrut lime leaves, and 1⁄2 chile (can add rest to taste at end). Stir fry until very fragrant, being careful not to burn.
- Add mushroom/chicken mixture back to wok with aromatics and continue to stir fry until very hot.
- Stir dressing into mushroom/chicken mixture. Add herbs and taste. Adjust seasoning with more fish sauce, lime juice, or chili if desired.
- Mix ground rice powder into larb and serve in large bowl surrounded with slices of cucumber, topped with lime, onions, and lettuce leaves on side for scooping.