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1/3 cup peanut oil
4 oz bean curd, cubed
2 oz dried shiitake, soaked for 30 minutes
in warm water
1 shallot, thinly sliced
1/2 tsp turmeric
10 oz fresh wild mushrooms
1 jalapeno pepper, seeded and sliced
1 tbsp fish sauce
1 tbsp lime juice
1/2 tsp salt |
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Method :
Heat the oil in
a wok and stir-fry the bean curd cubes. Set aside to drain on paper towel.
Keep warm. Wash shiitake, discard stems, and slice. Remove all but 2
tablespoonful of the oil from wok. Stir-fry shallot and turmeric until
onion softens. Add shiitake slices, fresh wild mushrooms, halved if large,
and jalapeno. Stir-fry for 2-3 minutes. Add fish sauce, lime juice, and
salt and cook covered for 6 minutes. Return bean curd to the wok and stir
to reheat.
Serves 4-6
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