| 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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