Recipe - Vegetable Sausage (Hoy Jaw)

SAUCE
1 tablespoon Coriander, ground
2 teaspoon Turmeric, ground
2 teaspoon Cumin, ground
1 pn Lemon grass, dried OR
One half teaspoon Lemon zest
One half teaspoon Chili powder
2 tablespoon Soy sauce, low sodium
3 tablespoon Peanut butter, unsalted
1 tablespoon Lemon juice, fresh
;hot water for thinning

VEGETABLES AND RICE
2 lg Peaches
2 tablespoon Chili oil
6 Scallions, white part only;
minced
2 lg Garlic cloves; grated
1 sl Gingerroot, fresh, 1inch
long; peeled and grated
One fourth cup Mushrooms, shiitake; soaked
in One half cup warm water for
One half hour and drained
1 One half cup Tofu, firm; cubed
2 cup Broccoli florets
2 cup Sprouts, mung bean
Rice vinegar
3 cup 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
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 stirfry
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini