*  Exported from  MasterCook  *

                   VEGETABLE SAUTE WITH FRESH PEACHES

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetarian                       Fruits
               Main dish

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----SAUCE-----
  1       tb           Coriander, ground
  2       ts           Turmeric, ground
  2       ts           Cumin, ground
  1       pn           Lemon grass, dried OR
    1/2   ts           Lemon zest
    1/2   ts           Chili powder
  2       tb           Soy sauce, low sodium
  3       tb           Peanut butter, unsalted
  1       tb           Lemon juice, fresh
                        -- hot water for
                       thinning
                       -----VEGETABLES AND RICE-----
  2       lg           Peaches
  2       tb           Chili oil
  6                    Scallions, white part only
                       -minced
  2       lg           Garlic cloves -- grated
  1       sl           Gingerroot, fresh, 1-inch
                       -long -- peeled and grated
    1/4   c            Mushrooms, shiitake -- soaked
                       -in 1/2 cup warm water for
                       -1/2 hour and drained
  1 1/2   c            Tofu, firm -- cubed
  2       c            Broccoli florets
  2       c            Sprouts, mung bean
                       Rice vinegar
  3       c            Rice -- cooked

  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



                  - - - - - - - - - - - - - - - - - -