Galloping Horses - Vegetarian Version

Ma Hor, or galloping horses, is a classic Thai appetizer that traditionally uses minced pork or chicken. This vegetarian version swaps in sliced shiitake mushrooms and chopped peanuts for a savory, meaty topping that sits on cool chunks of fresh pineapple.

The aromatic paste is the backbone. Garlic, cilantro root, sake, and whole peppercorns get pounded or blended into a fragrant base that hits the hot oil for just a few seconds to release its aroma. Cilantro root has an earthy intensity that the leaves can’t match, so don’t substitute stems here if you can find the real thing at an Asian market.

The sweet-savory contrast is what makes this dish addictive. Warm, salty, peppery shiitake mixture piled onto cold, juicy pineapple creates a bite that’s salty, sweet, spicy, and tangy all at once. That’s Thai cooking at its best: every flavor in balance.

Chef Tips

• Let the mushroom mixture cool completely before topping the pineapple. Warm topping on cold fruit wilts the pineapple and creates an unappetizing puddle.
• Cut pineapple chunks thick enough to hold the topping, about ½ inch. Too thin and they bend under the weight.
• Garnish right before serving. The chili slivers and cilantro leaves are as much about color and fragrance as flavor.
• Use a mortar and pestle for the paste if possible. It bruises the aromatics and releases more oil than a blender, giving deeper flavor.

Variations

• Swap the pineapple for navel orange segments or firm avocado slices, as the original recipe suggests, for a different fruit base.
• Add a tablespoon of tamarind paste to the stir-fry for a sour, more complex sauce.
• Use firm tofu crumbled and stir-fried in place of shiitake for a protein-heavy version that mimics the original ground meat texture.