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Veggie Table - Show #18

Four Mushroom Curry

2 -- Packages of tofu, drained and cut into small cubes
10 oz (284 mL) -- Can of water chestnut, sliced
10 oz (284 mL) -- Can of bamboo shoots, sliced
10 oz (284 mL) -- Can of golden mushrooms, drained and rinsed
10 oz (284 mL) -- Can of straw mushrooms, drained, rinsed and sliced.
1 -- Small handful of dried black fungus
1 cup (250 mL) -- Fresh (or canned) oyster mushrooms, sliced
1 can (255 mL) -- Yellow curry paste
1 bunch -- Fresh basil
10 oz (284 mL) -- Can of coconut milk (can use "light")
1 -- Stalk of lemon grass, cut into 1"/2.5cm sections
2 tbsp (25 mL) -- Peanut or (preferred) Olive oil
¼ cup (50 mL) -- Cooking sake
10 oz (284 mL) -- Your choice of: carrots, broccoli, onion, zucchini
Optional -- 2 tbsp/ 25 mL Thai sweet chili sauce
Optional -- 1 tsp/ 5 mL Minced garlic

Soak black fungus in a bowl of warm water for about 20 minutes while prepping the veggies. Marinate the tofu in Thai sweet chili sauce (available in oriental markets as a chicken marinade), just enough to get all chunks wet; stir occasionally. Open, drain and slice all of the canned ingredients. Slice fresh veggies to stir-fry size. Remove all stems from the basil and chop the rest into medium sized pieces. Heat ¼ 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, and then stir in the coconut milk and reduce heat to low. Stir this occasionally while stir-frying. Drain and rinse the black fungus, and cut into strips if necessary. Heat the wok, add 1-2 tbsp oil. Add garlic (if using), and then stir fry tofu for a few minutes. Next, add each of the other ingredients, from heaviest to lightest in texture (i.e. beginning with the ingredient that takes the longest to cook. Stir-fry 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 veggies are almost ready, pour curry sauce over them and stir for a few more minutes. Serve over basmati (or calrose) rice.