Pf Changs Coconut Mojito Recipe Recipe For Zucchini

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PF CHANG'S COCONUT CURRY VEGETABLES



Pf Chang's Coconut Curry Vegetables image

This is a copycat recipe from PF Chang's China Bistro. It's my favorite dish there, and while my dining room lacks the ambiance...this dish is still excellent at home!

Provided by Wish I Could Cook

Categories     Soy/Tofu

Time 40m

Yield 1 stir fry, 2 serving(s)

Number Of Ingredients 15

2 tablespoons canola oil or 2 tablespoons sesame oil
12 ounces package extra firm water-packed tofu
1 small onion, cut into 3/4-inch cubes
1 small red bell pepper, cubed
1 cup sliced mushrooms
3 cups broccoli florets
1/2 cup carrot, thinly sliced
1/2 cup whole sugar snap pea
1/2 cup coconut milk
2 tablespoons soy sauce
1/2 teaspoon curry powder
2 tablespoons packed brown sugar
2 teaspoons unseasoned rice vinegar or 2 teaspoons cider vinegar
2 teaspoons cornstarch
1/2 cup peanuts

Steps:

  • Drain the tofu, cube and fry in 1 tbsp canola oil until brown. Set aside. (See this thread: http://www.recipezaar.com/bb/viewtopic.zsp?t=170177) I recommend freezing the tofu first to firm up the texture.
  • Separately blanch or steam the broccoli, carrots and sugar snap peas until tender-crisp in plain boiling water.
  • Heat a wok or wide skillet over high heat until hot. Add 1 tbsp canola oil, swirl to glaze the pan, then add the onions and bell pepper. Stir-fry until tender-crisp, 3-4 minutes. Add the mushrooms and stir until hot, a few minutes more. Add the blanched vegetables and and tofu. Toss to mix.
  • Combine the coconut-curry sauce ingredients. Taste and adjust the sugar to your liking.
  • Add the sauce to the pan with the veggies. Bring to a simmer, tossing to combine.
  • Dissolve the cornstarch in 1 1/2 tbsp of water and add to pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you're doubling the sauce).
  • Add the peanuts.
  • Serve with rice, noodles, or a warm loaf of bread.
  • Use a milder or hotter curry powder to vary the spice.
  • For a really saucy dish to serve over rice or noodles, double the sauce ingredients and the cornstarch mixture.

Nutrition Facts : Calories 707.9, Fat 51.2, SaturatedFat 15.3, Sodium 1093.2, Carbohydrate 45.5, Fiber 7.4, Sugar 22.1, Protein 29.6

COCONUT MOJITO



Coconut Mojito image

Provided by Food Network Kitchen

Categories     beverage

Time 5m

Yield 4 servings

Number Of Ingredients 7

1 cup packed fresh mint leaves
4 ounces fresh lime juice
4 ounces Simple Syrup, recipe follows
16 ounces coconut water, chilled
8 ounces white rum, chilled
Ice
1 cup granulated sugar

Steps:

  • Put the mint, lime juice and Simple Syrup in a pitcher. Muddle for a few seconds to release the flavor from the mint.
  • Pour in the coconut water and rum. Add ice to fill a pitcher, and stir to combine and chill.
  • Stir together the sugar and 1 cup water in a medium pot. Bring to a simmer over medium-high heat. Stir to make sure all the sugar is dissolved. Simmer for 1 minute, and then remove from the heat. Cool completely.

COCOJITO (FROZEN MOJITO)



Cocojito (Frozen Mojito) image

A yummy frozen mojito with a slight coconut sweetness. Add more cream of coconut for a sweeter drink. Add more rum for a stronger one! Enjoy!

Provided by AngS

Categories     Drinks Recipes     Cocktail Recipes     Rum Drinks Recipes

Time 10m

Yield 2

Number Of Ingredients 7

4 cups ice cubes
2 ½ limes, rind removed
7 fluid ounces sweetened cream of coconut (such as Coco Lopez®)
2 ½ (1.5 fluid ounce) jiggers white rum (such as Bacardi®)
5 sprigs fresh mint leaves
2 mint sprigs, for garnish
2 lime wedges, for garnish

Steps:

  • Blend the ice, limes, cream of coconut, rum, and mint leaves together in a blender until smooth. Pour into two glasses and garnish each with a mint sprig and lime wedge as desired.

Nutrition Facts : Calories 585.5 calories, Carbohydrate 74.8 g, Fat 20.1 g, Fiber 2.7 g, Protein 2.4 g, SaturatedFat 18.9 g, Sodium 59.4 mg, Sugar 64.3 g

PF CHANG'S COCONUT CURRY VEGETABLES RECIPE - (4.6/5)



Pf Chang's Coconut Curry Vegetables Recipe - (4.6/5) image

Provided by garciamoss

Number Of Ingredients 16

Coconut-Curry Sauce:
2 tablespoons canola oil or 2 tablespoons sesame oil
12 ounces package extra firm water-packed tofu
1 small onion, cut into 3/4-inch cubes
1 small red bell pepper, cubed
1 cup sliced mushrooms
3 cups broccoli florets
1/2 cup carrot, thinly sliced
1/2 cup whole sugar snap pea
1/2 cup coconut milk
2 tablespoons soy sauce
1/2 teaspoon curry powder
2 tablespoons packed brown sugar
2 teaspoons unseasoned rice vinegar or 2 teaspoons cider vinegar
2 teaspoons cornstarch
1/2 cup peanuts

Steps:

  • Drain the tofu, cube and fry in 1 tbsp canola oil until brown. Set aside. (See this thread: http://www.recipezaar.com/bb/viewtopic.zsp?t=170177) I recommend freezing the tofu first to firm up the texture. Separately blanch or steam the broccoli, carrots and sugar snap peas until tender-crisp in plain boiling water. Heat a wok or wide skillet over high heat until hot. Add 1 tbsp canola oil, swirl to glaze the pan, then add the onions and bell pepper. Stir-fry until tender-crisp, 3-4 minutes. Add the mushrooms and stir until hot, a few minutes more. Add the blanched vegetables and and tofu. Toss to mix. Combine the coconut-curry sauce ingredients. Taste and adjust the sugar to your liking. Add the sauce to the pan with the veggies. Bring to a simmer, tossing to combine. Dissolve the cornstarch in 1 1/2 tbsp of water and add to pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you're doubling the sauce). Add the peanuts. Serve with rice, noodles, or a warm loaf of bread. Use a milder or hotter curry powder to vary the spice. For a really saucy dish to serve over rice or noodles, double the sauce ingredients and the cornstarch mixture.

COCONUT MOJITO



Coconut Mojito image

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Yield Makes 1

Number Of Ingredients 8

4 sprigs fresh mint
1 1/2 ounces canned coconut milk, preferably Funkin
1/2 ounce rock candy syrup
Juice of 1 lime
Ice cubes
2 ounces rum, preferably Montecristo Light
1 to 2 ounces club soda
Coconut Rum, preferably cruzan, for serving

Steps:

  • Combine mint, coconut milk, syrup, and lime juice in a mixing glass; muddle for a few seconds. Add ice, rum, and soda; stir to combine. Pour into a highball glass; add enough coconut rum to just float on the surface of the drink. Serve immediately.

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