Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

---------------------------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 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.

Browse by categories