P.F. Chang's China Bistro
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.
- 1 small onion, cut into 3/4 inch cubes
- 1 small red bell pepper, cubed
- 1 cup halved mushrooms
- 4 ounces (3 cups) broccoli
- 1 cup thinly sliced carrots or whole sugar snap peas
- Coconut-Curry Sauce
- 1/2 cup canned coconut milk *
- 2 tablespoons soy sauce
- 1/2 teaspoon curry powder
- 1 1/2 to 2 tablespoons packed brown sugar
- 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
- Combine the Coconut-Curry Sauce ingredients. Taste and adjust the sugar to your
- 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 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 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
Serves 2 to 4 people.
* Look for Chaokah brand, sold in Asian groceries. Be sure to stir well to incorporate
the solids before using.
Posted by GayleL at Recipe Goldmine May 25, 2001