Receta P. F. Chang's Coconut Curry Vegetables

• 1 sm onion cut 3/4" cubes
• 1 sm red bell pepper cubed
• 1 c. halved mushrooms
• 4 ounce cauliflower or possibly broccoli florets (abt 3 c.)
• 1 c. thinly-sliced carrots
•     (or possibly sugar snap peas, whole)
• 2 Tbsp. canola oil
• 2 tsp cornstarch dissolved in
• 1 1/2 Tbsp. cool water
• 1/2 c. canned coconut lowfat milk see * Note
• 2 Tbsp. soy sauce
• 1/2 tsp curry pwdr
• 1 1/2 Tbsp. brown sugar - (packed) or possibly more to taste
• 2 tsp unseasoned rice vinegar or possibly cider vinegar

Direcciones