| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Fruits, Grains | Vegetarian | Vegetarian, Vegan, Fruits, Main dish | 4 | Servings |
INGREDIENTS
| 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 | ||
| 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 |
INSTRUCTIONS
SAUCE VEGETABLES AND RICE 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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