4 Mushroom Thai Curry
The most healthy vegetables make for the best easy vegetable recipes. Combine heaps of mushrooms and vegetables in this great meal. With recipes like this one, there are no disadvantages of being a vegetarian.
Preparation Time40 min
Ingredients
- 2 chunks fresh wheat gluten, drained and cut into 1/2
- 1 can water chestnuts, sliced
- 1 can bamboo shoots (or a chunk of fresh), sliced
- 1 can straw mushrooms, drained rinsed and sliced
- 1 can golden button mushrooms, drained and rinsed
- 1 small handful dried black fungus
- 1 cup fresh oyster mushrooms (or 1 can), sliced
- 1 can yellow Thai Curry Paste
- 1 bunch fresh basil
- 1 can coconut milk
- 1 stalk lemon grass, cut into 1 inch sections (optional)
- Peanut or olive oil
- Thai sweet chili sauce (optional)
- 1 clove of garlic, minced (optional)
- Cooking sake
- Carrots, optional
- Broccoli, optional
- Onion, optional
- Zucchini, optional
Instructions
- Soak the black fungus in a bowl of warm water for about 20 minutes while prepping the vegetables.
- Marinate the gluten in thai sweet chili sauce , just enough to get all of the chunks wet; stir occasionally.
- Open, drain, and slice bamboo shoots, straw mushrooms, golden button mushrooms and oyster mushrooms to stir-fry size.
- Remove most of the stems from the basil, and chop the remainder of the basil medium-sized.
- Heat 1/4 cup of oil in a small pot; add the curry paste, and stir-fry it for a few minutes. Add the basil; stir until it wilts, then stir in the coconut milk and reduce the heat to low. Stir this occasionally while stir-frying.
- Drain and rinse the black fungus, and cut to strips if neccessary. Heat the wok, then add 1-2 tablespoon oil; add the garlic (if desired), then stir-fry the gluten for a few minutes.
- Next, add each of the other ingredients, from heaviest to lightest, stiring each for a minute or two before adding the next. Every 2-3 ingredients, add a splash of sake to the wok for sweet steam.
- When the vegetables are almost ready, pour the curry sauce over them, and stir for a few minutes.
- Serve over basmati or calrose rice. If you like hotter curries, add a small amount of Vietnamese garlic-chili paste to the sauce before adding it to the wok.
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