P. F. Chang's China Bistro Coconut-Curry Vegetables
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
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
1/2 cup canned coconut milk*
2 tablespoon 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 again.
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
Add the sesame oil and toss to mix. Serve with rice, noodles or a warm loaf of
bread. Serves 2 to 4 people.
*Look for Chaokah brand, sold in Asian groceries. Be sure to stir well to
incorporate the solids before using.