Vegetables With Peanut Sauce Recipe
Ingredients
1 small head of cabbage, cut in wedges
2 tablespoons grated onion
1 pound green beans, cut in 1 1/2-inch pieces
1 cucumber, peeled and sliced
1 small eggplant, peeled and sliced
1 can (l pound) bean sprouts
1 tomato, sliced
3 hard-cooked eggs, sliced
2 tablespoons olive oil
1 tablespoon dark brown sugar
1 teaspoon lime juice
1/4 cup peanut butter
1/4 teaspoon salt
1 cup coconut milk
Directions
Cook cabbage, green beans, cucumber, and eggplant separately in boiling salted water until tender. (Use 1/2 teaspoon salt per quart of water.)
Drain; heat bean sprouts in their own liquid; arrange vegetables on platter with tomato and sliced eggs.
Saute onion in oil in saucepan for 5 minutes; do not brown.
Blend in sugar, lime juice, peanut butter, and salt.
Add coconut milk gradually, stirring constantly.
Cook and stir until thick and smooth; serve with vegetables
Drain; heat bean sprouts in their own liquid; arrange vegetables on platter with tomato and sliced eggs.
Saute onion in oil in saucepan for 5 minutes; do not brown.
Blend in sugar, lime juice, peanut butter, and salt.
Add coconut milk gradually, stirring constantly.
Cook and stir until thick and smooth; serve with vegetables
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