Dad's Plant-Based Meal: A Chinese Chef's Secrets

Ingredients

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