Serves: 4
Total Calories: 338

6 cups hot water
10 ounces finely chopped red onions
1/4 cup olive oil
6 tablespoons finely chopped red onions
3 tablespoons finely chopped garlic
1 teaspoon finely chopped serrano chile
1 teaspoon roasted chili paste
1/4 cup Red or Green Bell Pepper Puree
1/4 cup Lemon Grass Stock
2 tablespoons Thai fish sauce
1 tablespoon Maggi Sauce (optional)
1 1/2 teaspoons Thai sweet black bean sauce
1 teaspoon freshly ground black pepper
2 tablespoons finely diced red bell peppers (garnish)

Bring water to boil in a medium stockpot. Add mushrooms and boil 2 minutes. Drain in a colander and set aside.

Heat oil in a large skillet over high heat. Add onions and garlic and sauté until browned, about 2 minutes. Add Serrano chili and chili paste and sauté 1 minutes. Add mushrooms and all remaining ingredients except garnish and cook, stirring constantly, until sauce is thickened, about 3 more minutes. Transfer to a platter, garnish with diced pepper, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 338
Calories from Fat: 133

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Thai Eggplant
Spinach with Black Bean Sauce
Mixed Veggies
Broccoli with Garlic Oyster Sauce
Spicy Garlic Mushrooms
Brunei Egg Crepes