Stir-fried medley of mushrooms, bean curd, and vegetables
Ingredients: Brown rice, Warm water, Mung beans, Oyster mushroom, Shimeji mushrooms · 45 min cook time · 450kcal · ~₩18,800
Ingredients
12ounces Brown rice, 24ounces Warm water, 3ounces Mung beans, 0.5half Oyster mushroom, 150g Shimeji mushrooms, 300g Tofu, 50g Dried bean curd, 100g Fresh shiitake mushrooms, 0.5half King oyster mushrooms, 2ounces Carrots, 30g Cloud ear fungus (rehydrated), 150g Broccoli, 3cloves Garlic, 0.3ounces Ginger, 4ounces Cashew nuts, 1portion Curry sauce, 1portion Coconut milk
Instructions
1. Wash the brown rice three times. Add 24 ounces of warm water to 12 ounces of brown rice and soak for 10 minutes.
2. Wash the 3 ounces of mung beans three times.
3. Rinse half of the oyster mushroom briefly in water. Cut into three crosswise sections, then slice each into quarter-inch thick pieces lengthwise.
4. Soak the shimeji mushrooms in a bowl of cold water.
5. Remove the tofu from its packaging, drain the water, and rinse with clean water. Cut into large cubes, then slice horizontally, then lengthwise, then cut each half again to make four equal pieces. Finally, slice horizontally into five equal parts.
6. Take the shimeji mushrooms out of the water and set them aside.
7. Give the dried bean curd a quick rinse.
8. Remove the stems of the fresh shiitake mushrooms and wash them. Slice them about 1/2 inch thick.
9. Slice the remaining half of the king oyster mushrooms diagonally into half-inch thick pieces.
10. Cut 2 ounces of carrots diagonally into 1/4 inch thick pieces.
11. Cut the bean curd into 1/2 inch thick slices.
12. Grasp the pointed end of the pod, pinch it off, then pull the string down to length.
13. Trim the roots off the shimeji mushrooms and rinse them.
14. After draining the shimeji mushrooms, give the rehydrated cloud ear fungus a quick rinse.
15. Cut the broccoli into smaller pieces, avoiding slicing through the florets.
16. Smash and peel the garlic, discard the ends, and cut into 1/4 inch thick slices.
17. Slice a third ounce of ginger, then cut the slices in half.
18. Measure out 4 ounces of cashew nuts.
19. Prepare the stir-fry with the prepared ingredients, simple curry and coconut milk sauce, and top with cashews.
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