Instructions: * Note: Look for Chaokah brand (sold in Asian groceries). Be sure to stir well to incorporate the solids before using.

Separately blanch the broccoli, cauliflower, carrots (or sugar snap peas) until tender-crisp in plain, boiling water. Drain and flush with 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, then add the onions and bell pepper. Stir-fry until tender-crisp, 3 to 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 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 youre doubling the sauce).

Serve with rice, noodles or a warm loaf of bread.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.