Vegetable Salad With Peanut Sauce
|Soybean curd cakes||1 Pound, drained (About 2 Cakes)|
|Boiling potatoes||3 Small|
|Fresh green beans||3⁄4 Pound, washed, trimmed, and cut into 2-inch pieces|
|Fresh bean sprouts||1⁄2 Pound|
|Oil||2 Cup (32 tbs) (For Frying)|
|Cabbage head/Iceberg lettuce||1 Large, shredded|
|Ripe tomatoes||3 Large, sliced|
|Hard-cooked eggs||6 , sliced|
|Cucumber||1 , scrubbed, scored, and sliced|
|Peanut sauce||2 Tablespoon|
Wrap bean cakes in paper towels and place them between two flat, fairly lightweight objects, such as small cheese boards, to squeeze out any remaining water.
Let sit 20 to 30 minutes, replacing or adding towels as they become saturated.
Steam or boil the potatoes just until done.
Drain, cool, peel, and slice fairly thick.
Steam or boil green beans until tender but still crisp.
Remove, cool, and set them aside.
Steam or boil the bean sprouts 8 to 10 minutes.
Remove and cool them down.
Pour several inches of oil into a deep heavy pan.
When oil is hot (about 365 degrees on a deep-fry thermometer), add the lightly pressed soybean cakes and fry each one several minutes, until crisp and golden brown on all sides.
Remove, drain, cool, and cut the bean cakes into thick slices or cubes.
The salad is now ready to be assembled and served.
On a large platter or individual salad plates, arrange the cooked ingredients in a decorative fashion, adding the shredded cabbage or iceberg lettuce, sliced tomatoes, eggs, and cucumber.