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Recipe by: benedite
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See below ingredients and instructions of the recipe
---------------------------SAUCE--------------------------------
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
--------------------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
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
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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