Title: Stir-fry with peanut based sauce
 Categories: Main dish, Vegetarian, Vegan, Stir-fry
      Yield: 1 Serving
 
    1/2 c  Brown rice
    1/3 c  Tofu
      4 ts Vegetable oil
      1 sm Onion
      1 sm Carrot
      2 oz Green beans
           A few leaves Chinese cabbage
           -OR- collards
  1 1/2 c  Mung beansprouts
      1 sm Garlic clove
      1    Piece ginger root (1/4-inch)
  1 1/2 tb Peanut butter
      4 tb Water
      2 ts Lemon juice
      1 tb Soy sauce
      2 tb Soymilk
 
  Cook the rice until tender.
  
  Dice the tofu.  Heat 1 teaspoon oil in a wok or frying pan (skillet)
  snd stir-fry the tofu until lightly browned.  Remove from wok.
  
  Slice the onion thinly. Slice the carrot into matchsticks. Chop the
  beans finely.  Heat 2 teaspoons oil in the wok and stir-fry these
  ingredients 2-3 minutes.
  
  Chop the cabbage leaves and add them to the wok along with the
  beansprouts. Continue stir-frying until just tender.
  
  Crush the garlic.  Grate the ginger finely.  Heat the remaining
  teaspoon oil in a small saucepan and add the garlic and ginger. Cook
  for 1-2 mins., then stir in the peanut butter and then the water.
  Stir until smooth. (This much can be done before the vegetables start
  cooking; the rest should wait until they are nearly ready.) Add the
  lemon juice, soy sauce and milk, and stir well.
  
  Return the tofu to the wok, and stir in the peanut butter sauce. Mix
  well and serve on top of the rice.