Ingredients Jump to Instructions ↓

  1. 2 Carrots; finely sliced

  2. 2 md Potatoes; sliced

  3. 1 c Cabbage; shredded

  4. 2 c Bean sprouts

  5. 1 tb Oil

  6. 1 c Tofu; cut in 

  7. 1 inch cubes

  8. 1 c Cucumber; sliced

  9. 2 md Tomatoes; sliced

  10. 1 Scallion ---

Instructions Jump to Ingredients ↑

  1. SAUCE——– 1 tb Oil 1 Garlic clove; up to 2 -crushed 1 sm Onion; grated 1 Green chili;finely chopped -OR- 1 ts -Chili powder 1/2 c Peanut butter; crunchy 1 ts Lemon juice; or vinegar 1/2 c Coconut, creamed; melted in 1/2 c -Water -Salt Steam or parboil the carrots and potato slices for 5 minutes. Then cook the cabbage, bean sprouts and cucumber for 1-2 minutes. Drain the vegetables and leave them to cool. If using tofu, heat 1 Tbsp oil in wok or pan and 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 and 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’ —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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