P.F. Chang's Coconut Curry Vegetables
3 cups broccoli
1 cup thinly sliced carrots or whole sugar snap peas
½ cup canned coconut milk
2 tablespoons soy sauce
½ teaspoon curry powder
1½–2 tablespoons packed brown sugar
2 teaspoons unseasoned rice vinegar or cider vinegar
2 teaspoons canola oil
2 teaspoons cornstarch dissolved in 1½ tablespoons cold water
1 small onion, cut into ¾" cubes
1 small cubed red bell pepper
1 cup halved mushrooms
2 tablespoons sesame oil
In plain boiling water, separately blanch the broccoli and carrots for 3–4 minutes until tender crisp. Drain and rinse under cold water to stop the cooking. Drain again.
Combine coconut milk, soy sauce, curry powder, brown sugar, and vinegar. Taste and adjust the sugar to your liking.
Heat a wok or wide skillet over high heat until. Add the canola oil and swirl to glaze the pan.
Add the onions and bell pepper and stir-fry until tender-crisp, about 3–4 minutes.
Add the mushrooms and stir until hot, 2–3 minutes more.
Add the blanched vegetables and toss to mix.
Stir the sauce and add it to the pan. Bring it to a simmer, tossing to combine.
Stir the cornstarch mixture to recombine and add it to the pan.
Stir until the sauce turns glossy, about 10 seconds.
Add the sesame oil and toss to mix.
P.F. Chang's China Bistro operates over 200 restaurants, specializing in gluten-free American Chinese food. The menu features a wide variety of rice and noodle dishes along with lunch bowls and small plates. They just introduced a new line of premium frozen foods based on their recipes that can be found in supermarkets nationwide.