*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian                       Fruits
                 Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
                         -----VEGETABLES AND RICE-----
    2       lg           Peaches
    2       tb           Chili oil
    6                    Scallions, white part only
    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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