Title: Vegetable Saute with Fresh Peaches
Categories: Vegetarian Fruit Entree Rice
Yield: 4 Servings

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 thinni ----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 ho
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

previous

next