Plant-Based Meal

Ingredients

• 12 ounce brown rice
• 3 ounce mung bean
• 24 ounce water
• 14 ounce tofu
• 1 cob corn
• 3 ounce white shimeji mushroom
• 2 ounce king oyster mushroom
• 3 ounce carrot
• 8 cup water
• 1 teaspoon olive oil
• 1 teaspoon salt
• 0.5 teaspoon sugar
• 4 ounce fresh shiitake mushroom
• 3 ounce white shimeji mushroom
• 2 ounce king oyster mushroom
• 2 ounce carrot
• 2 ounce snow pea
• 2 pieces five-spice dried bean curd
• 0.25 ounce dried cloud ear fungus
• 4 ounce broccoli
• 4 ounce cashews
• 2 clove garlic
• 0.33 ounce ginger
• 2 tablespoon olive oil
• 0.5 teaspoon salt
• 1 teaspoon sugar
• 2 teaspoon curry powder
• 3 tablespoon coconut milk
• 1 teaspoon cornstarch
• 2 tablespoon water

Steps

1. 1

   Rehydrate dried cloud ear fungus in warm water for 5 minutes.

2. 2

   Peel the carrot, then cut into diagonal slices. (Set aside half for the stir fry.)

3. 3

   Cut off stems of the fresh shiitake mushrooms, wash, and cut into about 1/2 inch thick slices diagonally (about 3 to 4 slices per mushroom.)

4. 4

   After soaking the brown rice for at least 10 minutes from the prep step, cook brown rice by itself first.

5. 5

   Boil water (the amount is up to you). Add the corn and carrots immediately while covering and bringing to a boil on high heat.

6. 6

   Blanch vegetables: heat a wok on high and add boiling water with 1 teaspoon of salt. Have a spider strainer and colander ready for draining.