| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Asian | 1 | servings | |
INGREDIENTS
| 3 large potatoes | ||
| 8 oz fresh bean sprouts | ||
| 1 lb. green string beans | ||
| 3 carrots | ||
| 1/2 small cabbage | ||
| 1 green cucumber | ||
| 3 hard-boiled eggs | ||
| Peanut sauce |
INSTRUCTIONS
Via: Andrew Healy <a.healy@surrey.ac.uk> Peel potatoes and cut in slices. Wash bean sprouts and pinch the brown tail off if preferred. Pour boiling water over bean sprouts, then rinse under cold tap. Drain well. Cut green string beans in diagonal size or bite-size lengths and cook in lightly salted boiling water until just tender. Drain well. Beans should still be crisped to bite. Scrub carrots and cut into thin strips, cook until tender. Drain well. Slice cabbage and discard the center stem. Wash it out in boiling salted water for a minute or two, until it's tender but not limp. Drain and refresh it under cold water. Peel cucumber skin and slice thin. Slice the hard-boiled eggs into flower like. Put all the vegetables in a large platter with each type of vegetables in each own section and serve cold accompanied by warm peanut sauce, which is poured over individual serving. Ready made Peanut sauce can be bought at Asian Supermarket. You only need to add water to it. Makes 6-8 servings Posted to CHILE-HEADS DIGEST by Michael Bowers <bowers@elsie.ucdavis.edu> on Jan 11, 1999, converted by MM_Buster v2.0l.
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