Vegetable Sauté with Fresh Peaches

Description

 * Serves 4

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

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.