Ingredients:
- 1 in. piece ginger root, chopped fine
- 3 garlic cloves, chopped fine
- 1 can (13.5 oz.) coconut milk unsweetened
- 2 tsp. curry powder
- 1 tbs. soy sauce
- 12 oz. chopped oyster mushroom
- 1/2 cup mild chili peppers
- 2 scallions, chopped thin
Method:
Bring ginger, garlic, coconut milk, soy sauce, and curry powder to a simmer in a frying pan. Add oyster mushrooms and stir and coat well. Simmer mixture, stirring occasionally until most of the coconut milk is evaporated—about 30 minutes. Add peppers and cook 5–10 minutes. Season with salt to taste. Serve in a bowl and top with scallions.
