P. F. Chang's Coconut-Curry Vegetables

Recipe Ingredients

1		Onion - cut 3/4" cubes (small)
1		Red bell pepper - cubed (small)
1 cup	237ml	Halved mushrooms
4 oz	113g	Cauliflower or broccoli florets - (abt 3 cups)
1 cup	110g / 3.9oz	Thinly-sliced carrots
		= (or sugar snap peas, whole)
2 tablespoons	30ml	Canola oil
2 teaspoons	10ml	Cornstarch - dissolved in
1 1/2 tablespoons	22ml	Cold water
		Coconut Curry Sauce
1/2 cup	118ml	Canned coconut milk - see * Note
2 tablespoons	30ml	Soy sauce
1/2 teaspoon	2.5ml	Curry powder
1 1/2 tablespoons	22ml	Brown sugar - (packed) - or more to taste
2 teaspoons	10ml	Unseasoned rice vinegar or cider vinegar

Recipe Instructions

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

Separately blanch the broccoli, cauliflower, carrots (or 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 to 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.

This recipe yields ?? servings.

Source:
Top Secret Recipe's Message Boards at - http://www.topsecretrecipes.com

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