Shanghai Stirfry

INGREDIENTS

INSTRUCTIONS

Sauce: 2 tblsp  dry sherry 2 tblsp soy sauce 1 tblsp honey 2 tsp
cornstarch Ingredients: 2 large carrots, sliced 1/4 inch thick 6 oz
green beans cut into 1/2 inch pieces 1 cup diced yellow summer squash
1 cup diced red pepper 1 cup snow peas, halved 1 cup small broccoli
florets 4 oz firm tofu, cut into 1/2 inch pieces 1 tblsp peanut or
veg. oil 2 tsp grated ginger 2 tsp minced garlic 1 cup brown rice,
cooked & cooled 1/2 cup sliced green onions 1/4 cup  chopped roasted
peanuts Combine sherry, soy sauce, honey and cornstarch in small  bowl;
set aside.  Bring large saucepan of salted water to boil.  Add carrots
& beans  boil 1 minute.  Remove with slotted spoon, drain.  Add squash,
red  pepper, snow peas and brocolli to pan, boil 1 minute.  Drain.  Pat
tofu dry with paper towel.  Heat oil in skillet over medium heat.  Add
tofu and cook until golden (about 3 minutes).  With slotted spoon
transfer to serving dish, keep warm.  Add ginger and garlic to skillet,
cook over high heat about 30  seconds. Add vegetables and cook,
stirring occasionally about 2  minutes.  Add rice and cook for another
2 minutes.  Return tofu to  skillet with green onions and sauce, cook,
stirring 1 minute.  Sprinkle with peanuts.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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