COCONUT-CURRY VEGETABLES

[Guest guest]

COCONUT-CURRY VEGETABLES

 

Serves 2-4.

 

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 Tbl. soy sauce

1/2 tsp. curry powder

1 1/2 to 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

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.

 

 

_______________

Chat with friends online, try MSN Messenger: http://messenger.msn.com