Writin' Rations™ — Chili coconut mushrooms

This meets the Writin' Rations™ criteria: quick, easy, (relatively) cheap, good for you, VERY tasty, and not too cleanup-intensive! (It has the added benefit of being suitable for nearly everyone's diet, being wheat-, dairy-, and meat-free.)

About a pound of mushrooms, wiped and sliced

2 tablespoons peanut oil

one good handful shredded coconut (preferably the kind without sugar; Americans, do your best)

1 teaspoon chili sauce of your choice, but use one that's kind of chunky, not like Tabasco (ours is pretty nuclear; if yours is wimpy, use a little more)

Fresh coriander LEAF (not seed), aka cilantro (I go light on this, because I only like it in small doses, but you do what you think best)

1/2 cup soy sauce

1/2 cup coconut CREAM (not milk)

1/4 cup brown sugar

1. Heat the oil in a big pan and fry the coconut until it's just starting to turn brown.

2. Add the mushrooms and cook until they're quite, quite done. (Don't make the heat TOO hot, or the coconut will burn.)

3. Add the chili sauce, coriander leaf, coconut cream, soy sauce, and brown sugar.

4. Stir and heat, heat and stir, until it all makes a lovely sauce.

5. Serve over rice.

Total time: about 20 minutes. Start the rice right when you start wiping and slicing the mushrooms, and it will all be done pretty much at the same time.