Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

PF Chang`s Coconut Curry Vegetables




Source of Recipe


the web


Recipe Introduction


Borrowing the flavors of South East Asia, this is a delicious stir-fry of vegetables available year-round. 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.


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) (717 ml) cauliflower or broccoli florets
1 cup (237 ml) thinly sliced carrots or whole sugar snap peas

Coconut-Curry Sauce:
1/2 cup (118 ml) canned coconut milk*
2 Tbsp. soy sauce
1/2 tsp. curry powder
1 1/2 to 2 Tbsp. packed brown sugar
2 tsp. unseasoned rice vinegar or cider vinegar

2 Tbsp. canola oil
2 tsp. cornstarch dissolved in 1 1/2 Tbsp. cold water

Recipe



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.

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

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.

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

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).

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

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

Servings: 2-4