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SHANGHAI STIR-FRY

2 tblsp dry sherry
2 tblsp soy sauce
1 tblsp honey
2 tsp cornstarch

2 large carrots, sliced 1/4 inch thick
6 oz green beans cut into 1/2 inch pieces
1 cup diced yellow summer squash
1 cup diced red pepper
1 cup snow peas, halved
1 cup small broccoli florets
4 oz firm tofu, cut into 1/2 inch pieces
1 tblsp peanut or veg. oil
2 tsp grated ginger
2 tsp minced garlic
1 cup brown rice, cooked & cooled
1/2 cup sliced green onions
1/4 cup chopped roasted peanuts

Combine sherry, soy sauce, honey and cornstarch in small bowl; set
aside.

Bring large saucepan of salted water to boil. Add carrots & beans
boil 1 minute. Remove with slotted spoon, drain. Add squash, red
pepper, snow peas and brocolli to pan, boil 1 minute. Drain.

Pat tofu dry with paper towel. Heat oil in skillet over medium
heat. Add tofu and cook until golden (about 3 minutes). With
slotted spoon transfer to serving dish, keep warm.

Add ginger and garlic to skillet, cook over high heat about 30
seconds. Add vegetables and cook, stirring occasionally about 2
minutes. Add rice and cook for another 2 minutes. Return tofu to
skillet with green onions and sauce, cook, stirring 1 minute.
Sprinkle with peanuts.

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