2 tablespoons vegetable oil

1 cup sliced domestic mushrooms

¼ cup green onion slices

1 clove garlic, minced

1 teaspoon minced ginger

2 teaspoons hoisin sauce

2 teaspoons oyster sauce

2 teaspoons Red Curry Paste (see recipes in Chapter 1)

¼ teaspoon Chinese 5-spice powder

1 can coconut milk

Salt and pepper to taste

1½ pounds cooked shrimp

• In a wok or large sauté pan, heat the vegetable oil on medium-high.

• Add the mushrooms, green onions, garlic, and ginger; stir-fry for 2 to 3 minutes.

• Stir together the hoisin sauce, oyster sauce, and curry paste, and 5-spice powder until well combined. Add the mixture to the wok.

• Stir in the coconut milk and adjust seasoning to taste with the salt and pepper. Add the shrimp and bring to a simmer. Cook for 1 to 2 minutes until the shrimp are heated through.