Coconut Curry Vegetables Edit    Tags: Side Dishes, Vegetable Dishes
Your Rating:   Author: PF Chang's   Uploaded By: Shelly  
Ingredients:
  • 3 tablespoons canola oil or 3 tablespoons sesame oil
  • 1 small onion, cut into ¾-inch cubes
  • 1 small red bell pepper, cubed
  • 1 cup sliced mushrooms
  • 3 cups broccoli florets
  • ½ cup carrot, thinly sliced
  • ½ cup whole sugar snap pea or frozen green beans
  • 2 small zucchini, sliced
  • 2 small yellow squash, sliced
  • ¾ cup coconut milk
  • 3 tablespoons soy sauce
  • ¾ teaspoon curry powder
  • 3 tablespoons packed brown sugar
  • 3 teaspoons unseasoned rice vinegar or 3 teaspoons cider vinegar
  • 3 teaspoons cornstarch
  • ¾ cup peanuts
Directions:
  1. Blanch or steam the broccoli, carrots and sugar snap peas (or green beans) until tender-crisp in plain boiling water.
  2. Heat a wok or wide skillet over high heat until hot.
  3. Add 1.5 tbsp canola oil, swirl to glaze the pan, then add the onions and bell pepper, zucchini and squash.
  4. Stir-fry until tender-crisp, 3-4 minutes.
  5. Add the mushrooms and stir until hot, a few minutes more.
  6. Add the blanched vegetables and toss to mix.
  7. In a separate mixing bowl, whisk together the coconut-curry sauce ingredients, except the cornstarch.
  8. Add the sauce to the pan with the veggies.
  9. Bring to a simmer, tossing to combine.
  10. Dissolve the cornstarch in 1 ½ tbsp of water and add to pan.
  11. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you're doubling the sauce).
  12. Serves 2.
  13. I also added salt and pepper to taste.
  14. Add the peanuts.
  15. Serve as a vegetable side dish, or with rice.


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