4-Mushroom Thai Curry
2 chunks fresh wheat gluten, drained and cut into 1/2" cubes
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" sections (optional)
peanut or olive oil
Thai sweet chili sauce (optional)
1 clove of garlic, minced (optional)
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 (available in oriental markets as a chicken marinade),
just enough to get all of the chunks wet; stir occasionally. Open,
drain, and slice all of the canned ingredients; slice the fresh
ones 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 Tbs 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
Serve over basmati or calrose rice.
Prep time: about 40 minutes, unless the rice takes longer.
If you like hotter curries (3 or 4 star, as they say in thai
restaurants) add a small amount of vietnamese tuong ot (garlic-chili
paste) to the sauce before adding it to the wok.