Vegetable saute with fresh peaches Recipe

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Vegetable saute with fresh peaches

Artist:	_	Yield:	4
Categories:	Asian, Chinese, Entrees, Ethnic, Fruits, Vegetables	Rating:	0
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Ingredients:

		SAUCE
1	tbsp	Coriander, ground
2	tsp	Turmeric, ground
2	tsp	Cumin, ground
1	pinch	Lemon grass, dried OR
1/2	tsp	Lemon zest
1/2	tsp	Chili powder
2	tbsp	Soy sauce, low sodium
3	tbsp	Peanut butter, unsalted
1	tbsp	Lemon juice, fresh
		Hot water for thinning
		VEGETABLES AND RICE
2	large	Peaches
2	tbsp	Chili oil
6		Scallions, white part only
		-minced
2	large	Garlic cloves, grated
1	slice	Gingerroot, fresh, 1-inch
		-long, peeled and grated
1/4	cup	Mushrooms, shiitake, soaked
		-in ?cup warm water for
		-?hour and drained
1 1/2	cup	Tofu, firm, cubed
2	cup	Broccoli florets
2	cup	Sprouts, mung bean
		Rice vinegar
3	cup	Rice, cooked

Procedures:

1	Sauce: in a bowl, combine all sauce ingredients except water.
2	Stir or whisk until blended.
3	Thin with water until mixture has the consistency of ketchup.
4	vegetables and rice: fill a saucepan with water and bring to a boil.
5	Ad peaches.
6	After water resumes boiling, wait for 45 seconds, then remove peaches with a slotted spoon.
7	Set aside to cool.
8	peel peaches, slice i nhalf and remove pits, then mash into pulp.
9	Heat oil in a wok or heavy skillet.
10	Add scallions, garlic and ginger, and stir-fry for 2 minutes to flavor the oil.
11	Add peach pulp, shiitake mushrooms, tofu, broccoli and bean sprouts to wok.
12	Stir thoroughly, add a splash of rice vinegar and keep stirring until it evaporates, about 1 minute.
13	Add sauce and keep stirring until vegetables are evenly coated.
14	Continue cooking, stirring constantly, until broccoli is bright green.
15	Serve over rice.
16	Serves 4.
17	per serving: 439 cal; 15 g prot; 16 g fat; 56 g carb; 0 chol; 353 mg sod; 8 g fiber
18	vegetarian times august 1993/mm by deeanne