Vegetable Saute With Fresh Peaches Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
SAUCE
1 tbsp: Coriander, ground
2 tsp: Turmeric, ground
2 tsp: Cumin, ground
1 pinch: Lemon grass, dried OR
1/2 tsp: Lemon zest,
1/2 tsp: Chili powder,
2 tbsp: Soy sauce, low sodium
3 tbsp: Peanut butter, unsalted
1 tbsp: Lemon juice, fresh
, hot water for thinning
VEGETABLES AND RICE
2 large: Peaches,
2 tbsp: Chili oil,
6: Scallions, white part only, minced
2 large: Garlic cloves, grated
1 slice: Gingerroot, fresh, 1-inch long, peeled and grated
1/4 cup: Mushrooms, shiitake, soaked in 1/2 cup warm water for 1/2 hour and drained
1 1/2 cup: Tofu, firm, cubed
2 cup: Broccoli florets,
2 cup: Sprouts, mung bean
Rice vinegar,
3 cup: Rice, cooked
Directions:
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
Source from luhu.jp
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
Source from luhu.jp