Thursday, February 26, 2009

PF Changs

I had a great Wednesday evening! I spent it with my favorite cousin. Started out at PF Chang’s and ended at Pier One. I got some great Dead Sea bath salts, lotion, and hand soap at Pier One. However, I thought I would write a post in ode to PF Chang’s delicious Coconut Curry Vegetables. I figured that it was simple enough to be made at home so I did my research. Every online recipe that I found was basically the same. This leads me to believe that I have found the actual recipe yayyy!!! I normally post recipes that I have already tried. This time I will post before I try it. Maybe someone out there will try it as well. If you do please leave any tips you discover!! I will report on the results soon!!!

1 small onion cut into 3/4 inch cubes
1 small red bell pepper, cubed
1 cup halved mushrooms
4 ounces (3 cups) broccoli
1/2 cup thinly sliced carrots
1/2 cup whole sugar snap peas
Peanuts or Cashews Optional

Coconut-Curry Sauce
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 liking.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 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

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