Pf Changs Coconut Curry Vegetables Recipe 465

Steps:

• Drain the tofu, cube and fry in 1 tbsp canola oil until brown. Set aside. (See this thread: http://www.recipezaar.com/bb/viewtopic.zsp?t=170177) I recommend freezing the tofu first to firm up the texture. Separately blanch or steam the broccoli, carrots and sugar snap peas until tender-crisp in plain boiling water. Heat a wok or wide skillet over high heat until hot. Add 1 tbsp 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 and tofu. Toss to mix. Combine the coconut-curry sauce ingredients. Taste and adjust the sugar to your liking. Add the sauce to the pan with the veggies. Bring to a simmer, tossing to combine. Dissolve the cornstarch in 1 1/2 tbsp of water and add to pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you're doubling the sauce). Add the peanuts. 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.

Steps:

• Drain the tofu, cube and fry in 1 tbsp canola oil until brown. Set aside. (See this thread: http://www.recipezaar.com/bb/viewtopic.zsp?t=170177) I recommend freezing the tofu first to firm up the texture.
• Separately blanch or steam the broccoli, carrots and sugar snap peas until tender-crisp in plain boiling water.
• Heat a wok or wide skillet over high heat until hot. Add 1 tbsp 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 and tofu. Toss to mix.
• Combine the coconut-curry sauce ingredients. Taste and adjust the sugar to your liking.
• Add the sauce to the pan with the veggies. Bring to a simmer, tossing to combine.
• Dissolve the cornstarch in 1 1/2 tbsp of water and add to pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you're doubling the sauce).
• Add the peanuts.
• 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.

Steps:

• Heat the oil over medium heat, add the onions and cook until softened but not coloured; about 10 minutes.
• Add the ginger, garlic and chilie and cook a further couple of minutes.
• Add the curry paste, stir and cook a couple of minutes before adding the carrot, sweet potato and pumpkin.
• Add the can of coconut milk and a can of water and allow to cook uncovered until the sauce has reduced and thickened a bit and veg almost cooked. This takes me about 40 minutes.
• Add the can of chickpeas and the softer veggies-broccoli, capsicum and zucchini and cook a further 10 minutes (or to your liking) with a lid on.
• Just before serving, stir through the spinach leaves, lime juice and fresh coriander leaves. Keep stirring gently until the leaves are wilted.
• Serve as part of a curry meal.