p.f. chang's china bistro coconut-curry vegetables
P.F. Chang's China Bistro Coconut-Curry Vegetables Posted by GayleL at recipegoldmine.com May 25, 2001 Source: kvvu.com Borrowing the flavors of South East Asia, this is a deliciou...
Ingredients
- 1small onion, cut into 3/4 inch cubes
- 1small red bell pepper, cubed
- 1cuphalved mushrooms
- 4ounce(3 cups) broccoli
- 1cupthinly sliced carrots or whole sugar snap peas
- 1/2cupcanned coconut milk*
- 2tablespoonsoy sauce
- 1/2teaspooncurry powder
Directions
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Chang's China Bistro Coconut-Curry Vegetables Posted by GayleL at recipegoldmine.com May 25, 2001 Source: kvvu.com Borrowing the flavors of
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Use a milder or hotter curry powder to vary the spice
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For a really saucy dish to serve over rice or noodles double the sauce ingredients and the cornstarch mixture
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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
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Drain and rush under cold water to stop the cooking
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Drain again
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Combine the Coconut-Curry Sauce ingredients
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Taste and adjust the sugar to your liking