SAUCE
1 tbsp coriander, ground
2 tsp turmeric, ground
2 tsp cumin, ground
1 pinch lemon grass, dried or
1/2 tsp lemon zest
1/2 tsp chili powder
2 tbsp soy sauce, low sodium
3 tbsp peanut butter, unsalted
1 tbsp lemon juice, fresh
1 ; hot water for thinning
VEGETABLES AND RICE
2 large peaches
2 tbsp chili oil
6 scallions, white part only, minced
2 large garlic cloves, grated
1 slice gingerroot, fresh, 1-inch long, peeled and grated
1/4 cup mushrooms, shiitake, soaked in 1/2 cup warm wa
1 1/2 cup tofu, firm, cubed
2 cup broccoli florets
2 cup sprouts, mung bean
1 rice vinegar
3 cup rice, cooked
A Recipe for
Vegetable Saute With Fresh Peaches
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
What's the difference between a boyfriend and a husband? About 30 pounds. |
| Cindy Garner |
This Recipe for Vegetable Saute With Fresh Peaches is one of thousands in the Recipes-to-go Meal Cookbook.
Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
| Robert Byrne |
If you enjoy this Vegetable Saute With Fresh Peaches Recipe - you should enjoy the recipe collections you can find on the websites below:
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
This is a recipe for Vegetable Saute With Fresh Peaches from the recipe cookbook of Recipes-to-go (Meal)
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
Food Tip |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
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
Serves: 4
Vegetable Saute With Fresh Peaches Recipe brought to you by Recipes To-Go