Vegetable saute with fresh peaches

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Coriander, ground
2 teaspoons Turmeric, ground
2 teaspoons Cumin, ground
1 pinch Lemon grass, dried OR
½ teaspoon Lemon zest
2 larges Peaches
2 tablespoons Chili oil
6 Scallions, white part only; minced
2 larges Garlic cloves; grated
1 slice Gingerroot, fresh, 1-inch long; peeled and grated
¼ cup Mushrooms, shiitake; soaked
½ teaspoon Chili powder
2 tablespoons Soy sauce, low sodium
3 tablespoons Peanut butter, unsalted
1 tablespoon Lemon juice, fresh
;hot water for thinning in 1/2 cup warm water for 1/2 hour and drained
1½ cup Tofu, firm; cubed
2 cups Broccoli florets
2 cups Sprouts, mung bean
Rice vinegar
3 cups Rice; cooked

Directions

SAUCE

VEGETABLES AND RICE

Sauce: In a bowl, combine all sauce ingredients except water. Stir or whisk until blended. Thin with water until mixture has the consistency of ketchup.

Vegetables and rice: Fill a saucepan with water and bring to a boil. Ad peaches. After water resumes boiling, wait for 45 seconds, then remove peaches with a slotted spoon. Set aside to cool.

Peel peaches, slice i nhalf and remove pits, then mash into pulp.

Heat oil in a wok or heavy skillet. Add scallions, garlic and ginger, and stir-fry for 2 minutes to flavor the oil. Add peach pulp, shiitake mushrooms, tofu, broccoli and bean sprouts to wok.

Stir thoroughly, add a splash of rice vinegar and keep stirring until it evaporates, about 1 minute. Add sauce and keep stirring until vegetables are evenly coated. Continue cooking, stirring constantly, until broccoli is bright green. Serve over rice. Serves 4.

Per serving: 439 cal; 15 g prot; 16 g fat; 56 g carb; 0 chol; 353 mg sod; 8 g fiber

Vegetarian Times August 1993/MM by DEEANNE

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