1 Tb. oil
1 Tb. red curry paste, or to taste
1 c. small shrimp
2 Tbs. fish sauce
1 stalk lemon grass, cut up
1/2 c. chopped napa cabbage
1/2 c. thinly sliced green beans
1 c. reconstitued sliced Chinese black mushrooms or fresh shitake
3-5 serrano chiles, seeded & julienned, or to taste
2 tsps. sugar
12 mint leaves, minced
Heat wok. Add oil & heat. Add curry paste. Stir fry 3 minutes, stirring until color changes. Add shrimp, fish sauce & lemon grass & stir fry 1 minute. Add cabbage, green beans & mushrooms. Stir fry 3 minutes. Stir in chiles & sprinkle with sugar. Stir fry a few seconds to heat sugar. Garnish with mint. Makes 4-6 servings.
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