Tuesday, August 17, 2010


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


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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