1/2cupbean sprouts (your choice-lentil sprouts are good, or mung)
1/2cupgreen beans
1 cuptofu, cut in 1-inch cubes
Peanut Sauce
1 mediumonion
2 tablespoonsoil
2 teaspoonsground chili powder
1 cupcoconut milk (or cow milk if you can't find coconut-but coconut milk really makes this sauce!)
4 tablespoonsground roasted peanuts
1 teaspoonlemon juice
salt
sugar
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Instructions
Skin the potatoes and dice. Parboil green beans and cut in 1" lengths. Slice cabbage in small squares. Bring to boil(don’t overcook),you just want this crisp tender. Fry tofu cubes in hot oil to crisp. Julienne cucumber. Slice eggs into quarters. Place the vegetables decoratively on a large platter. Serve individually with peanut sauce.
To make Peanut Sauce:
Saute chopped onion in oil. Add chile powder, reduce heat; add peanuts and cook for a few minutes, stirring constantly. Bring to boil and add coconut milk and allow to simmer for 5 minutes. Season to taste with salt, sugar and lemon juice. This sauce is preferably served hot during winter and at room temperature during summer.