P.F. Chang’s Coconut Curry Vegetables

Borrowing the flavors of South East Asia, this is a delicious stir-fry of vegetables. For a really saucy dish to serve over rice or noodles, double the sauce ingredients and the cornstarch mixture.

P.F. Chang’s Coconut Curry Vegetables is a flavorful and satisfying dish that combines fresh vegetables with a rich and creamy coconut curry sauce. This vegetarian-friendly recipe showcases the vibrant colors and textures of broccoli, carrots or sugar snap peas, onion, red bell pepper, and mushrooms. The dish is seasoned with a blend of coconut milk, soy sauce, curry powder, brown sugar, and vinegar, creating a delightful balance of sweet, savory, and slightly spicy flavors.

To prepare this dish, start by blanching the broccoli and carrots (or sugar snap peas) until they are tender-crisp. This helps to preserve their vibrant colors and maintain a desirable texture. In a separate bowl, combine the coconut milk, soy sauce, curry powder, brown sugar, and vinegar to create the flavorful sauce.

Next, heat a wok or skillet and stir-fry the onions and red bell pepper until they are tender-crisp. Add the mushrooms and continue to stir until they are heated through. Then, add the blanched vegetables to the pan and toss them with the other ingredients.

Pour the prepared sauce over the vegetables and bring it to a simmer, allowing the flavors to meld together. To thicken the sauce, incorporate a cornstarch mixture, which adds a glossy finish. Finally, drizzle the dish with sesame oil for an additional layer of richness and aroma.

P.F. Chang’s Coconut Curry Vegetables can be enjoyed as a standalone dish or served over steamed rice for a complete and satisfying meal. It is a great option for vegetarians or anyone seeking a flavorful and nutritious vegetable dish with a touch of exotic flair.

SERVES: 2–4

INGREDIENTS:

• 3 cups broccoli
• 1 cup thinly sliced carrots or whole sugar snap peas
• ½ cup canned coconut milk
• 2 tablespoons soy sauce
• ½ teaspoon curry powder
• 1½–2 tablespoons packed brown sugar
• 2 teaspoons unseasoned rice vinegar or cider vinegar
• 2 teaspoons canola oil
• 2 teaspoons cornstarch dissolved in 1½ tablespoons cold water
• 1 small onion, cut into ¾″ cubes
• 1 small cubed red bell pepper
• 1 cup halved mushrooms
• 2 tablespoons sesame oil

INSTRUCTIONS:

1. In plain boiling water, separately blanch the broccoli and carrots (or sugar snap peas) for 3–4 minutes until tender-crisp. Drain and rinse under cold water to stop the cooking. Drain again.
2. In a small bowl, combine the coconut milk, soy sauce, curry powder, brown sugar, and vinegar. Taste and adjust the sugar to your liking.
3. Heat a wok or wide skillet over high heat. Add the canola oil and swirl to glaze the pan.
4. Add the onions and red bell pepper to the pan and stir-fry until they are tender-crisp, about 3–4 minutes.
5. Add the mushrooms to the pan and stir until they are hot, about 2–3 minutes more.
6. Add the blanched vegetables (broccoli and carrots/sugar snap peas) to the pan and toss to mix.
7. Stir the sauce mixture again and add it to the pan. Bring it to a simmer, tossing to combine with the vegetables.
8. Stir the cornstarch mixture to recombine and add it to the pan.
9. Stir until the sauce turns glossy and thickens, about 10 seconds.
10. Add the sesame oil to the pan and toss everything to mix well.
11. Serve the Coconut Curry Stir-Fried Vegetables as a side dish or over rice for a complete meal.