Recipe - Peanut Buttery Stir-Fry

One half cup Brown rice
1/3 cup Tofu
4 teaspoon Vegetable oil
1 small Onion
1 small Carrot
2 ounce Green beans
A few leaves Chinese cabbage
OR collards
1 One half cup Mung beansprouts
1 small Garlic clove
1 Piece ginger root (1/4inch)
1 One half tablespoon Peanut butter
4 tablespoon Water
2 teaspoon Lemon juice
1 tablespoon Soy sauce
2 tablespoon Soymilk

Cook the rice until tender.

Dice the tofu. Heat 1 teaspoon oil in a wok or frying pan (skillet) and
stirfry the tofu until lightly browned. Remove from wok.

Slice the onion thinly. Slice the carrot into matchsticks. Chop the beans
finely. Heat 2 teaspoons oil in the wok and stirfry these ingredients 23
minutes.

Chop the cabbage leaves and add them to the wok along with the beansprouts.
Continue stirfrying until just tender.

Crush the garlic. Grate the ginger finely. Heat the remaining teaspoon
oil in a small saucepan and add the garlic and ginger. Cook for a minute or
two, then stir in the peanut butter and then the water. Stir until smooth.
(This much can be done before the vegetables start cooking; the rest should
wait until they are nearly ready.) Add the lemon juice, soy sauce and milk,
and stir well.

Return the tofu to the wok, and stir in the peanut butter sauce. Mix well
and serve on top of the rice.

* Source: The Single Vegan by Leah Leneman * Typed for you by Karen
Mintzias