You are here

Vegetable Salad With Peanut Sauce

world.food's picture
Vegetable Salad With Peanut Sauce is an irresistible recipe that you simply can't resist. Try this Vegetable Salad With Peanut Sauce; I am sure you will have a huge fan following for this one!
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable

Rate It

Your rating: None
4.10357
Average: 4.1 (14 votes)