Tuesday, August 17, 2010

LET'S EAT MORE VEGETABLES!


We are trying to eat more vegetables at my house, but of course they have to taste good. We love Chinese food and stir-fries are always popular. Recently I have been cooking southern Indian dishes, and decided to fuse some left-over coconut milk into a traditional Chinese stir fry. It was well liked by all who ate it. I think you will like it too.

Curry Stir Fry

2 teaspoons coconut oil, or light olive oil
1 small onion, diced
1 small red bell pepper, diced
1 cup halved or sliced mushrooms
1 bag of frozen broccoli, cauliflower and carrots
1 cup of sugar snap peas
Dash of oriental sesame oil
2 teaspoons cornstarch and 2 tablespoons water

Sauce

½ cup, or more, coconut milk
Splash of soy sauce (2 tablespoons)
½ teaspoon of curry powder
1 ½ tablespoon of brown sugar, or molasses

Blanche the broccoli, cauliflower, and carrots until they are crisp-tender. Rinse in ice-water, then drain. Combine curry sauce. Heat skillet, add oil, fry onions and bell pepper 2-3 minutes. Add mushrooms and stir one minute. Add blanched vegetables, snap peas and mix. Stir in sauce, simmer a minute. Stir cornstarch into cold water and add to skillet. Stir 10 seconds. Add sesame oil, mix. Serve with steamed rice or noodles. Serves 2-4 persons.

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