Heat peanut oil in large nonstick skillet over medium-high heat.
Add ginger and stir 30 seconds. Add broccoli, carrot
and celery and sauté 5 minutes. Add white parts of
green onions, zucchini, yellow squash, bell pepper
and Sherry and sauté until vegetables are crisp-
tender, about 3 minutes longer. Add tofu and stir
gently until heated through,
about 2 minutes. Season to taste with salt and pepper.
Place spaghetti in large bowl. Add Chinese Peanut Sauce and toss to coat.
Transfer to platter. Top with vegetable mixture. Sprinkle with peanuts
and chopped green parts of green onions.
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A SPECIAL THANKS TO THE VEGETARIAN VOICE
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Last Update: 03/14/2000