• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Vegetable Saute with Fresh Peaches

  • Recipe Submitted by on

Category: Vegetarian, Main Dish, Fruit

 Ingredients List

  • -----------------------------------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


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

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

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