Vegetable saute with fresh peaches
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Vegetable saute with fresh peaches
  Saute    Peaches    Vegetarian    Vegetables  
Last updated 6/12/2012 1:28:23 AM. Recipe ID 63719. Report a problem with this recipe.
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      Title: Vegetable saute with fresh peaches
 Categories: Vegetarian, Fruits, Main dish
      Yield: 4 Servings
 
MMMMM---------------------------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

MMMMM--------------------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
 




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Recipe ID 63719 (Apr 03, 2005)

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