Categories: Appetizers, Thai, Snacks, Vegetarian 
      Yield: 6 servings 
  
  1 1/2 tb Garlic, chopped 
  1 1/2 ts Cilantro root, chopped 
      1 ts Sake 
     16 ea Peppercorns, whole or ground 
      4 tb Vegetable oil 
     10 oz Fresh shiitake mushrooms, 
           -- thinly sliced 
 
---------------------------------SEASONINGS--------------------------------- 
      2 tb Soy sauce 
  1 1/2 tb Sugar 
    3/4 c  Peanuts, chopped 
      1 lg Pineapple, peeled 
 
----------------------------------GARNISH---------------------------------- 
      3 ea Red chili peppers, seeded & 
           -- cut into slivers 
           Whole fresh cilantro leaves 
  
  Using a blender or mortar & pestle, blend the garlic, cilantro roots, 
  sake & peppercorns into a paste.  Add the vegetable oil to a skillet 
  over medium heat.  Add the paste & stir-fry until the aroma is 
  released, a few seconds.  Add the shiitake & stir-fry until cooked. 
   
  Add all the seasonings & fry until the sugar is blended into the 
  mixture. Remove from the heat & let cool. 
   
  Slice pineapple into 1/2" thick rings & then cut the rings into 1/2" 
  X 1 1/2" chunks. 
   
  Put a small amount of the cooled stir-fry mixture on each pineapple 
  chunk. Decorate each "horse" with a few slivers of chili & a cilantro 
  leaf. 
   
  VARIATION: Replace the pineapple with either navel oranges or firm 
  avocado slices. 
   
  Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking"