P F Chang's coconut curry vegetables

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* Exported from MasterCook *

 

P F Chang's China Bistro Coconut Curry Vegetables

 

Recipe By :Chang's China Bistro

Serving Size : 3 Preparation Time :0:00

Categories : Side Dishes Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small onion -- cut 3/4 inch cubes

1 small red bell pepper -- cubed

1 cup halved mushrooms

4 ounces broccoli -- (3 c.)

1 cup thinly sliced carrots

or whole sugar snap peas

COCONUT CURRY SAUCE:

1/2 cup canned coconut milk (chaokah brand) -- see tip

2 tablespoons soy sauce

1/2 teaspoon curry powder

1 1/2 tablespoons packed brown sugar -- (1 1/2 to 2)

2 teaspoons unseasoned rice vinegar

or cider vinegar

2 teaspoons canola oil

2 teaspoons cornstarch -- dissolved in

1 1/2 tablespoons cold water

 

Separately blanch the broccoli and carrots (or sugar snap peas) until

tender-crisp in plain boiling water. Drain and rush under 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, about 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 it 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 are doubling the

sauce).

 

Add the sesame oil and toss to mix. Serve with rice, noodles or a warm loaf of

bread. Serves 2 to 4 people.

 

TIP - Look for Chaokah brand canned coconut milk, sold in Asian groceries. Be

sure to stir well to incorporate the solids before using.

 

Source:

" Archived by http://www.recipegoldmine.com/ccP/p81.html "

S(Archived):

" JoPell <joannpel on 09 Sep 2002 "

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Per Serving (excluding unknown items): 196 Calories; 12g Fat (49.2% calories

from fat); 4g Protein; 23g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

717mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Fruit; 2 Fat; 1/2

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 2453 0 0 0 4733 0 0 0 0