Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Carrots; finely sliced 1 c Tofu; cut in 1 inch cubes
2 md Potatoes; sliced 1 c Cucumber; sliced
1 c Cabbage; shredded 2 md Tomatoes; sliced
2 c Bean sprouts 1 Scallion
1 tb Oil

-----------------------------------SAUCE-----------------------------------
1 tb Oil 1 ts -Chili powder
1 Garlic clove; up to 2 1/2 c Peanut butter; crunchy
-crushed 1 ts Lemon juice; or vinegar
1 sm Onion; grated 1/2 c Coconut, creamed; melted in
1 Green chili;finely chopped 1/2 c -Water
-OR- -Salt

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"

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