Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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.

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