 |
VEGETABLE SAUTE WITH FRESH PEACHES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Fruits
Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SAUCE-----
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
-----VEGETABLES AND RICE-----
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
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
- - - - - - - - - - - - - - - - - -
|
