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Ingredientes
- 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
- Â Â (or possibly sugar snap peas, whole)
- 2 Tbsp. canola oil
- 2 tsp cornstarch dissolved in
- 1Â 1/2 Tbsp. cool water
- 1/2 c. canned coconut lowfat milk see * Note
- 2 Tbsp. soy sauce
- 1/2 tsp curry pwdr
- 1Â 1/2 Tbsp. brown sugar - (packed) or possibly more to taste
- 2 tsp unseasoned rice vinegar or possibly cider vinegar
Direcciones
- * Note: Look for Chaokah brand (sold in Asian groceries). Be sure to stir well to incorporate the solids before using.
- Separately blanch the broccoli, cauliflower, carrots (or possibly sugar snap peas) till tender-crisp in plain, boiling water. Drain and flush with cool 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 possibly wide skillet over high heat till warm. Add in the canola oil, swirl to glaze the pan, then add in the onions and bell pepper. Stir-fry till tender-crisp, 3 to 4 min. Add in the mushrooms and stir till warm, a few min more.
- Add in the blanched vegetables and toss to mix. Stir the sauce and add in it to the pan. Bring to a simmer, tossing to combine. Stir the cornstarch mix to recombine and add in it to the pan. Stir till the sauce turns glossy, about 10 seconds (a bit longer if you're doubling the sauce).
- Serve with rice, noodles or possibly a hot loaf of bread.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 393g | |
| Calories 609 | |
| Calories from Fat 355 | 58% |
| Total Fat 40.87g | 51% |
| Saturated Fat 12.99g | 52% |
| Trans Fat 0.11g | |
| Cholesterol 0mg | 0% |
| Sodium 1841mg | 77% |
| Potassium 814mg | 23% |
| Total Carbs 58.08g | 15% |
| Dietary Fiber 6.5g | 22% |
| Sugars 28.03g | 19% |
| Protein 7.73g | 12% |
