Rehydrate dried cloud ear fungus (0.25 ounce) in warm water for 5 minutes.

Wash brown rice (12 ounce) 3 times and soak water water (24 ounce) for 10 minutes before cooking.

Wash and rinse peeled, split mung beans (3 ounce) 3 times.

(Buy the peeled, split variety of mung beans. They are easier to cook, and the variety with peels are thicker and less tasty.)

Peel the carrot (3 ounce), then cut into diagonal slices. (Set aside half for the stir fry.)

Cut through the corn (1 cob) into 1-inch slices.

Cut king oyster mushroom (2 ounce) in half, split into 3 sections, then cut 1/4-inch slices.

Cut off the roots of the white shimeji mushrooms (3 ounce), wash, and peel apart.

Open and drain container of tofu (14 ounce). Cut in half, then 4 slices on the short side, 5 slices on the long side. Place back into the container.

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

Halve the king oyster mushroom (2 ounce) (if you haven't already from the soup prep.) Then cut it diagonally into 1/2 inch thick slices.

Cut the carrot (2 ounce) into diagonal, 1/4 inch slices.

Rinse the five spice bean curd (2 pieces), then cut diagonal slices about 1/2 inch thick.

Peel off the ends and string off of the snow peas (2 ounce), starting with the tip (opposite the stem).

Cut off the roots of the white shimeji mushroom (3 ounce), then wash.

With the now-rehydrated cloud ear fungus (0.25 ounce), you can leave them as is or split apart bigger pieces in half.

With the broccoli (4 ounce), trim but don't cut through the florets, only through the stems (otherwise the florets will flake off.)

Smash and peel garlic (2 clove), trim off the end, cut into 1/4 inch slices.

Cut ginger (0.33 ounce) into slices then large strips.

Set aside cashews (4 ounce) (whole, unsalted.)

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

After it's been boiling (i.e. steam is visibly escaping) for about 10 minutes, add the mung beans to the surface. (If you cook with the mung beans, they'll turn into a paste)

Cook for another 10 minutes. Then, stir the mung beans into the rice.

Boil water (8 cup) (the amount is up to you). Add the corn and carrots immediately while covering and bringing to a boil on high heat.

Once boiling, lower heat to medium, then cook for 10 minutes. The goal is to release the flavors from the corn and carrots. Partially uncover the lid if the lid is vibrating

After about 10 minutes, add the tofu and stir. Bring the stove to high heat and return the pot to a boil.

Once the pot returns to a boil, add both of the mushrooms.

Once the pot is boiling again, turn heat to low and add flavors: (salt (1 teaspoon), sugar (0.50 teaspoon), olive oil (1 teaspoon))

We're keeping the flavors are very simple, but you can add soy sauce, chicken bouillon, etc.

Do a taste test and adjust as necessary.

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.

• Blanch broccoli, dried bean curd, carrot first, cover and cook on high heat for about 90 seconds.
• Once boiling, add both mushrooms, and fungi. About 20 to 30 seconds later, add snow peas. Cover and bring to a boil.
• Once boiling (after about 2 minutes), remove everything with a spider strainer into a colander to drain.

Stir fry:

Drain and wipe the wok, reheat on high heat.

Prepare a slurry with cornstarch (1 teaspoon) and water (2 tablespoon)

Lower the heat to medium, add ginger and garlic, then let it bloom for 20 to 30 seconds.

Set the stove to high heat, and add the vegetables. Toss and stir.

Add curry powder (2 teaspoon) (the curry needs to be stir fried earlier to activate the flavor). Continue stirring. Add coconut milk (3 tablespoon), and stir/toss.

• My dad says curry powder must be paired with coconut milk, which adds balance to color, texture.

Set heat to low and add salt (0.50 teaspoon), sugar (1 teaspoon), then stir and toss for about 20 to 30 seconds. Stir and add the slurry, then stir and toss.

Turn off the heat, add finishing olive oil (about 2 teaspoons.)

Lather on cashews after plating. (If you cook them, they'll be too soft and mushy.)