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