* Exported from MasterCook * 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 - - - - - - - - - - - - - - - - - -