Ingredients
*2 Tblsp neutral oil
*3 stalks lemongrass bruised in 2 in strips (did not use)
*10-20 nickel-sized slices peeled ginger
*1 head garlic, peeled (whole cloves or sliced)
*salt and cayenne pepper, to taste (used euro salt c flowers)
*10-12 medium carrots cut in 1 in pieces (1-2 lbs)
*1/3 - 1/2 green cabbage, coarsely chopped (opt)
*1/4 c mixed dried mushrooms (e.g. Costco blend)
*6-8 Chinese dried mushrooms
*(1.5-)2 cans coconut milk
*1/4 c chopped fresh cilantro inc stems
several Tblsp sesame oil
Preparation
1.Put oil in med-large saucepan over med-low heat. When hot, add lemongrass, ginger and garlic. Cook on low heat, stirring occasionally until garlic is golden ~5 min 2. Put dried mushrooms in warm water (or warm water and mushrooms briefly in microwave) and let sit until soft. 3.Add carrots, large pinch of salt, ~1/4 tsp cayenne (did not use). Add cabbage, coarsely chopped. Cook for 1 min, then add coconut milk and 2 c. water (more if desired). Add cilantro stems. Cut Chinese mushrooms into thick strips. Add dried mushrooms to pot. Bring to a boil then lower and (very gentle) simmer for 15-30 min until carrots are tender. 4. Add sesame oil. Adjust seasoning with salt, pepper, sugar, as needed 5. Serve now - garnish with cilantro, lime wedges, or…. YOU MAY COVER AND REFRIGERATE FOR UP TO DAYS AT THIS POINT 6. (Fish out cilantro stems if you are using immersion blender; I did not blend and left them in) Use an immersion blender (when warm) or blender/ food processor (when cool)to puree. *I do not know how the mushrooms will puree…I did not puree and thus had my ‘stew’
