Vegetable Sauté with Fresh Peaches

Description

• Serves 4

Ingredients

Peanut sauce

• 3 tbsp unsalted creamy peanut butter
• 2 tbsp reduced-sodium soy sauce
• 1 tbsp ground coriander
• 1 tbsp fresh lemon juice
• 2 tsp turmeric
• 2 tsp ground cumin
• ½ tsp chili powder
• water

Vegetables, peaches and rice

• 2 ripe large peaches
• 2 tbsp chili oil
• ⅓ cup scallions (white part only), minced (about 6)
• 2 large cloves garlic, minced
• 1 tbsp minced fresh ginger
• 10 oz extra-firm tofu, drained and cubed (1½ cups)
• 2 cups small broccoli florets
• 2 cups mung bean sprouts
• 1 cup julienned carrots
• 8-oz can sliced water chestnuts, drained
• splash of rice vinegar

Directions

Peanut sauce

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

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.