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Vegetable Sauté with Fresh Peaches

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Description Edit

  • Serves 4

Ingredients Edit

Peanut sauce Edit

Vegetables, peaches and rice Edit

Directions Edit

Peanut sauce Edit

  1. In a bowl, combine all sauce ingredients except water.
  2. Stir or whisk until blended.
  3. Thin with water until mixture has the consistency of ketchup.

Vegetables, peaches and rice Edit

  1. Fill a saucepan with water and bring to a boil.
  2. Ad peaches.
  3. After water resumes boiling, wait for 45 seconds, then remove peaches with a slotted spoon.
  4. Set aside to cool.
  5. Peel peaches, slice in half and remove pits, then mash into pulp.
  6. Heat oil in a wok or heavy skillet.
  7. Add scallions, garlic and ginger, and stir-fry for 2 minutes to flavor the oil.
  8. Add peach pulp, water chestnuts, tofu, carrots, broccoli and bean sprouts to wok.
  9. Stir thoroughly, add a splash of rice vinegar and keep stirring until it evaporates, about 1 minute.
  10. Add sauce and keep stirring until vegetables are evenly coated.
  11. Continue cooking, stirring constantly, until broccoli is bright green.
  12. Serve over rice.

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