Ingredients: 1 small onion, cut into 3/4-inch cubes 1 small red bell pepper, cubed 1 cup halved mushrooms 4 ounces (3 cups) cauliflower or broccoli florets 1 cup thinly sliced carrots or whole sugar snap peas coconut-curry sauce: 1/2 cup canned coconut milk* 2 Tbl. soy sauce 1/2 tsp. curry powder 1 1/2 ? 2 Tbl. packed brown sugar 2 tsp. unseasoned rice vinegar or cider vinegar 2 Tbl. canola oil 2 tsp. cornstarch dissolved in 1 1/2 Tbl. cold water
* Look for Chaokah brand , sold in Asian groceries. Be sure to stir well to incorporate the solids before using.
Preparation:
1. Separately blanch the broccoli, cauliflower, carrots and sugar snap peas until tender-crisp in plain boiling water. Drain and flush with cold water to stop the cooking. Drain again.
2. Combine the coconut-curry sauce ingredients. Taste and adjust the sugar to your liking.
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, 3-4 minutes. Add the mushrooms and stir until hot, a few minutes more. Add the blanched vegetables and toss to mix.
4. Stir the sauce and add it to the pan. Bring to a simmer, tossing to combine.
5. 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`re doubling the sauce).
Serve with rice, noodles, or a warm loaf of bread.
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. Chef: Moises Ortiz, P.F. Chang?s China Bistro 12/29/2001
