Name: Stir-Fry with Peanut Sauce
Ingredients: 1 tb Peanut butter; 1 1/2 tb Soy sauce; low sodium; 1 1/2 tb Rice wine vinegar; 1 tb Brown sugar; 1 Clove garlic; minced; 1 ts Fresh ginger root; grated; 1/8 ts Dried hot red peppers; or to taste; 1 lb Vegetables; cut for stir fry, see Notes; 5 oz Mori-nu lite firm tofu; drained and cubed; 1/2 tb Cornstarch; mixed with; 1 tb Water; 2 c Cooked brown rice

The heir of heaven serves his Lord simply out of gratitude; he has no salvation to gain, no heaven to lose; … now, out of love to the God who chose him, and who gave so great a price for his redemption, he desires to lay out himself entirely to his Master’s service. O you who are seeking salvation by the works of the law, what a miserable life your must be!… you have that if you diligently persevere in obedience, you may perhaps obtain eternal life, though, alas! None of you dare to pretend that you have attained it. You toil and toil and toil, but you never get that which you toil after, and you never will, for, “by the works of the law there shall no flesh living be justified”… The child of God works not for life; he does not work to be saved, he works because he is saved.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Vegan	Lowfat, Oriental, Vegan	2	servings

INGREDIENTS

1	tb	Peanut butter
1 1/2	tb	Soy sauce; low sodium
1 1/2	tb	Rice wine vinegar
1	tb	Brown sugar
1		Clove garlic; minced
1	ts	Fresh ginger root; grated
1/8	ts	Dried hot red peppers; or to taste
1	lb	Vegetables; cut for stir fry, see Notes
5	oz	Mori-nu lite firm tofu; drained and cubed
1/2	tb	Cornstarch; mixed with
1	tb	Water
2	c	Cooked brown rice

INSTRUCTIONS

Mix together the peanut butter, soy sauce, rice vinegar, brown sugar,
garlic, ginger and dried peppers for the sauce. Set aside. Stir "fry"
vegetables in wok in about 1/4 cup water or broth, for about 2 1/2 minutes.
Add tofu and cook about 1 minute more. (Add more water if needed.) Add
sauce and cook about 1 minute. Mix in the cornstarch/water mixture and cook
until thickened. Serve over hot rice. Makes 2 servings.
Per serving: 475 Cal, 7.7 g fat (13% cff), 13 g fiber, 19.7 g protein 580
mg sodium
NOTES : I usually use one of the frozen stir fry blends if I'm in a hurry,
or, if I have more time, I cut up a mixture of carrots, onion, broccoli,
snap peas, mushrooms, bok choy, red or green peppers, water
chesnuts---basically, whatever I have on hand, always including either
carrots or red pepper for color.
Recipe by: Jenny Herl
Posted to EAT-LF Digest by Jenny Herl <[email protected]> on Oct 21, 1999,
converted by MM_Buster v2.0l.

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