Yield: 4 servings
Measure | Ingredient |
---|---|
2 \N | Carrots; finely sliced |
2 mediums | Potatoes; sliced |
1 cup | Cabbage; shredded |
2 cups | Bean sprouts |
1 tablespoon | Oil |
1 cup | Tofu; cut in 1 inch cubes |
1 cup | Cucumber; sliced |
2 mediums | Tomatoes; sliced |
1 \N | Scallion |
1 tablespoon | Oil |
1 \N | Garlic clove; up to 2 crushed |
1 small | Onion; grated |
1 \N | Green chili;finely chopped OR- Chili powder |
½ cup | Peanut butter; crunchy |
1 teaspoon | Lemon juice; or vinegar |
½ cup | Coconut, creamed; melted in Water Salt |
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"