Ingredients

How to make it

  • Separately blanch the broccoli and carrots (or sugar snap peas)until tender-crisp in plain boiling water.
  • Drain and rush under cold 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 wide skillet over high heat until hot.
  • Add the canola oil, swirl to glaze the pan.
  • Add the onions and bell pepper.
  • Stir-fry until tender-crisp, about 3-4 minutes.
  • Add the mushrooms and stir until hot, a few 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 (a bit longer if you are doubling the sauce).
  • Add the sesame oil and toss to mix.

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  • sitbynellie 2 years ago
    Very nice! I might get my hubby to eat more vegetables, done up this way!
    Thank you for posting!
    Susan
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