Coconut Curry Vegetables
Recipe: #16172
November 28, 2014
Categories: Side Dishes, One-Pot Meal, Wok/Stir-Fry, Gluten-Free Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Spicy, Vegetarian Dinner, more
"A PF Chang's copycat, I've never had it at PF's but I can tell you that this is really a good recipe. Recipe amounts yield only 2 servings"
Original is 2 servings
Ingredients
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- COCONUT CURRY SAUCE
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Nutritional
- Serving Size: 1 (365.8 g)
- Calories 303.5
- Total Fat - 19.9 g
- Saturated Fat - 13.4 g
- Cholesterol - 0 mg
- Sodium - 518.6 mg
- Total Carbohydrate - 29.7 g
- Dietary Fiber - 9 g
- Sugars - 11.6 g
- Protein - 8 g
- Calcium - 123.3 mg
- Iron - 6.5 mg
- Vitamin C - 143.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
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.
Step 2
Combine the Coconut-Curry Sauce ingredients. Taste and adjust the sugar to your liking.
Step 3
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.
Step 4
Add the mushrooms and stir until hot, a few minutes more.
Step 5
Add the blanched vegetables and toss to mix.
Step 6
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).
Step 7
Add the sesame oil and toss to mix
Tips
No special items needed.
0 Reviews
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