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Coconut-Curry Vegetables




Source of Recipe


P.F. Chang's Chinese Bistro


List of Ingredients




1 small onion, cut into 3/4-inch cubes
1 small red bell pepper, cubed
1 cup halved mushrooms
4 ounces (3 cups) cauliflower or broccoli florets
1 cup thinly sliced carrots or whole sugar snap peas
coconut-curry sauce:
1/2 cup canned coconut milk*
2 Tbl. soy sauce
1/2 tsp. curry powder
1 1/2 – 2 Tbl. packed brown sugar
2 tsp. unseasoned rice vinegar or cider vinegar
2 Tbl. canola oil
2 tsp. cornstarch dissolved in 1 1/2 Tbl. cold water

* Look for Chaokah brand , sold in Asian groceries. Be sure to stir well to incorporate the solids before using.


Recipe



1. Separately blanch the broccoli, cauliflower, carrots and sugar snap peas until tender-crisp in plain boiling water. Drain and flush with cold water to stop the cooking. Drain again.

2. Combine the coconut-curry sauce ingredients. Taste and adjust the sugar to your liking.

3. Heat a wok or wide skillet over high heat until hot. Add the canola oil, swirl to glaze the pan, then add the onions and bell pepper. Stir-fry until tender-crisp, 3-4 minutes. Add the mushrooms and stir until hot, a few minutes more. Add the blanched vegetables and toss to mix.

4. Stir the sauce and add it to the pan. Bring to a simmer, tossing to combine.

5. Stir the cornstarch mixture to recombine and add it to the pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you`re doubling the sauce).

SUGGESTIONS: Serve with rice, noodles, or a warm loaf of bread.

Use a milder or hotter curry powder to vary the spice.

For a really saucy dish to serve over rice or noodles, double the sauce ingredients and the cornstarch mixture.