This is a recipe that I probably won’t be fixing for Laurie and I anytime soon. But it’s an old one and a good one that I loved as a bachelor.
2 tablespoon stir-fry flavored or vegetable oil
12 oz. fresh white mushrooms, quartered (about 4 cups)
4 oz. fresh shiitake mushrooms, sliced (about 11/2 cups)
2 cups fresh broccoli florettes
1/2 cup green onions, cut in 1 inch pieces
1 tablespoon curry powder
1 can (15 oz) unsweetened coconut milk
14 oz. frozen peeled shrimp (uncooked)
3/4 teaspoon salt
1/8 teaspoon ground red pepper
In a large wok or skillet heat oil until hot. Add white and shiitake mushrooms; stir-fry until just softened, about 2 minutes. Add broccoli; stir-fry until nearly crisp-tender, about 2 minutes. Add green onions and curry powder; cook stirring frequently, until curry is fragrant, about 30 seconds. Stir in coconut milk, shrimp, salt and red pepper; cook, stirring occasionally, until heated through and sauce thickens slightly, about 3 minutes. Serve over hot cooked rice, if desired.