Peanut Pilaf with Stir-Fried Vegetables

Serves 4

1-1/4 cup Long-grained brown rice

For the sauce

1 tbsp. peanut oil

1 medium onion, finely chopped

1 clove garlic, crushed

1 green chili, seeded and diced

1/2” piece fresh ginger root, grated

10 oz. silken tofu, plus 2/3 cups water or 1-1/4 cup skim milk

2/3 cup roasted peanuts, ground

1 tsp. soy sauce

For the stir-fry

1 tbsp. peanut oil

2 cups shredded cabbage

1-1/2 cup sliced fresh green beans

1-3/4 cup Mung bean sprouts

1/2 cucumber, diced

1/3 cup peanuts

1 tsp. soy sauce

Directions

Measure the rice and bring twice the volume of water to a boil. Add the rice and stir once. Cover and simmer for about 25 minutes or until cooked. Add a little extra water at the end, if necessary. For the sauce, heat the oil in a saucepan

and gently fry the onion and garlic for 4-5 minutes or until soft. Add the chili and ginger and cook for 3 minutes. Puree the onion mixture with the remaining sauce ingredients. Heat through gently.

For the stir-fry, heat the oil in a wok or large skillet.When hot, stir-fry the cabbage, beans, bean sprouts

and cucumber over high heat for 3 minutes, stirring constantly. Stir in the peanuts and soy sauce. To serve, pile the long-grain rice onto a warm serving dish. Top with all the stir-fry vegetables and carefully pour over the hot, spicy sauce.