| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Ethnic, Salad/dress |
4 |
Servings |
INGREDIENTS
| 2 |
|
Carrots; finely sliced |
| 2 |
md |
Potatoes; sliced |
| 1 |
c |
Cabbage; shredded |
| 2 |
c |
Bean sprouts |
| 1 |
tb |
Oil |
| 1 |
c |
Tofu; cut in 1 inch cubes |
| 1 |
c |
Cucumber; sliced |
| 2 |
md |
Tomatoes; sliced |
| 1 |
|
Scallion |
| 1 |
tb |
Oil |
| 1 |
|
Garlic clove; up to 2 crushed |
| 1 |
sm |
Onion; grated |
| 1 |
|
Green chili;finely chopped OR- Chili powder |
| 1/2 |
c |
Peanut butter; crunchy |
| 1 |
ts |
Lemon juice; or vinegar |
| 1/2 |
c |
Coconut, creamed; melted in Water Salt |
INSTRUCTIONS
SAUCE
Steam or parboil the carrots & potato slices for 5 minutes. Then cook the
cabbage, bean sprouts & cucumber for 1-2 minutes. Drain the vegetables and
leave them to cool. If using tofu, heat 1 Tbsp oil in wok or pan & cook it
for 3-5 minutes, turning from time to time until it is golden all over. Now
arrange the steamed vegetables in layers on fat platter, potatoes, then
bean sprouts, carrots & cucumber. Put the tomatoes and tofu on top. For the
sauce, heat the oil in a wok or large pan. Stir fry the garlic, onion, and
chili for 2-3 minutes. Add the peanut butter, lemon juice or vinegar and
coconut milk and simmer for 2-3 minutes. The sauce should be thick but
pourable so add more lemon juice/coconut milk if necessary. To serve, pour
the hot sauce over the vegetables and garnish with scallion, onion slices.
"The New Internationalist Food Book"
Posted to MM-Recipes Digest V4 #011
From: BobbieB1@aol.com
Date: Thu, 9 Jan 1997 21:33:33 -0500 (EST)
A Message from our Provider:
“God will ultimately have HIS way, not yours!”