Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------SAUCE--------------------------------
1 tb Coriander, ground 1/2 ts Chili powder
2 ts Turmeric, ground 2 tb Soy sauce, low sodium
2 ts Cumin, ground 3 tb Peanut butter, unsalted
1 pn Lemon grass, dried OR 1 tb Lemon juice, fresh
1/2 ts Lemon zest ;hot water for thinning

--------------------VEGETABLES AND RICE-------------------------
2 lg Peaches -in 1/2 cup warm water for
2 tb Chili oil -1/2 hour and drained
6 Scallions, white part only; 1 1/2 c Tofu, firm; cubed
-minced 2 c Broccoli florets
2 lg Garlic cloves; grated 2 c Sprouts, mung bean
1 sl Gingerroot, fresh, 1-inch Rice vinegar
-long; peeled and grated 3 c Rice; cooked
1/4 c Mushrooms, shiitake; soaked

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

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