Name: Vegetable Saute with Fresh Peaches
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

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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