-==

Sauce:
2 tblsp dry sherry 2 tblsp soy sauce 1 tblsp honey 2
tsp cornstarch Ingredients:
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.