Recipe - Stir-Fry With Peanut Based Sauce

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) snd
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 12 mins.,
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
Posted to MMRecipes Digest by momqat@juno.com (Katie M Weber) on Apr 21,
1998