1 small onion, cut into 3/4 inch cubes 1 small red bell pepper, cubed 1 cup halved mushrooms 3 cups broccoli 1 cup thinly sliced carrots or whole sugar snap peas Coconut-Curry Sauce 1/2 cup canned coconut milk 2 teaspoons soy sauce 1/2 teaspoon curry powder 1 1/2 packed brown sugar 2 teaspoons unseasoned rice vinegar or cider vinegar 2 teaspoons canola oil 2 teaspoons cornstarch dissolved in 1 1/2 teaspoon 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 3-4 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).
betteisbetter Member since: September 28, 2013 REVIEW:
I didn't add tofu like PF Chang's does but added shrimp instead and served it over lo mein style noodles. Very good. I think it needed more curry powder though or maybe some red curry paste instead for a little more solid flavor.
May 8, 2013
Guest Foodie REVIEW:
I add cooked chicken to this dish and serve it over either regular rice or rice noodles.
Mar 17, 2013
wearyma COMMENT: The PF Changs version has extra firm tofu
Aug 23, 2010
jmoreland64 Member since: August 23, 2010 REVIEW:
This is such a delicious recipe! I added a yellow bell pepper for an additional color and a pinch of salt to the sauce. I prepared the tofu in advance and added it with the vegetables at the end and ribboned in the sesame oil and it turned out perfect!
Jun 12, 2009
The sesame oil is supposed to be ribboned in at the end. Just a turn around the skillet should do it. The tofu is silken and needs to be fried in oil before starting the rest of the dish then tossed in with the veggies at the end as well. This is my favorite dish at Chang's. I used to work there and was taught how to prepare most dishes. This recipe is very close.
Apr 22, 2009
Guest Foodie COMMENT: I had this dish at the restaurant and it was delicious (except they put tofu in it and I'm not a fan of tofu). It doesn't say how much brown sugar to use and at the end it says to add sesame oil but it's not listed in the ingredients.
Feb 23, 2009
Fuzzy COMMENT: There is no tofu in this recipe! That is the best thing about this dish - can't believe they left it out. What a disappointment.
Jul 16, 2008
I ended up using 1 1/2 Tbls of brown sugar and thought it was fine. Would increase coconut milk to 1 cup and curry to 2 teas. I measured the vegetables to make sure that I got the right amout of vegs so that the sauce would be right, but sauce was a little too thick and not as tasty as the restaurant.
Jul 13, 2008
I too did not know how much brown sugar to add, I did 1 cup knew something was wrong but otherwise tastes just like at the restaurant
Apr 29, 2008
I found this recipe on numerous websites but I can't find it with tofu. I'm just guessing that I throw the tofu in with the veggies but I'm not sure.
Oct 24, 2007
Sian COMMENT: Found this recipe on another site so I can tell you that the brown sugar measurement is 1 1/2 to 2 tablespoons. Hope this helps! I'm making it tonight :)
Sep 16, 2007
jayeffcee Member since: September 16, 2007 COMMENT: Haven't made it yet, but in addition to not giving an amount for the brown sugar, there is no mention of any sesame oil until we are supposed to add some amount and toss?!
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