Curry Stir Fry (With Mango)

• 1/2 tablespoon olive oil
• 1/2 cup coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon champagne vinegar
• 1 tablespoon brown sugar
• 1 teaspoon curry powder
• 1 Wondra
• 1/2 onion, diced
• 1 tablespoon fresh ginger root, minced
• 1/2 green bell pepper, chopped into bite-sized pieces
• 1/2 red bell pepper, chopped into bite-sized pieces
• 1 mango, peeled and cubed
• 1 zucchini, chopped into bite-sized pieces
• 4 mushrooms, sliced

1. Whisk together the coconut milk, soy sauce, vinegar, brown sugar, curry powder. Set aside.
2. Heat oil in pan. Add the onion and cook over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the green and red bell peppers, mushrooms and zucchini and cook for 2 minutes, then add the ginger and cook for another minute. Stir in the coconut milk mixture, bring to a boil, and add Wondra. Cook until the sauce has thickened. Drop mango in and cook until the mango is heated through.

olive oil, coconut milk, soy sauce, champagne vinegar, brown sugar, curry powder, wondra, onion, fresh ginger root, green bell pepper, red bell pepper, mango, zucchini, mushrooms

Taken from www.epicurious.com/recipes/member/views/curry-stir-fry-with-mango-5b3c16bd1976b10a57fece5d (may not work)