| 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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