Vegetarian: Stirfry 03 by Recipe Cottage

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	Stirfry 03

		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.