In a bowl, combine all sauce ingredients except water.
Stir or whisk until blended.
Thin with water until mixture has the consistency of ketchup.
Fill a saucepan with water and bring to a boil.
After water resumes boiling, wait for 45 seconds, then remove peaches with a slotted spoon.
Peel peaches, slice in half and remove pits, then mash into pulp.
Heat oil in a wok or heavy skillet.
Add scallions, garlic and ginger, and stir-fry for 2 minutes to flavor the oil.
Add peach pulp, water chestnuts, tofu, carrots, 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.
This page was last edited on 29 June 2012, at 18:17.