Vegetable saute with fresh peaches

Yield: 4 Servings MMM

Ingredients:

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

Instructions:

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