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Straits Chinese Vegetables In Tangy Peanut Sa

Straits Chinese Vegetables In Tangy Peanut Sa is built on Roasted Peanuts and Anchovy Fillet Mashed To A. Serves 8. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 1

Method (preview)

1. 1

   Place the peanuts, together with the rest of the ingredients,in a food processor or blender and process to a smooth sauce.

2. 2

   Set aside.

3. 3

   While the bean curd is pressing, set the potatoes on to boil. In another saucepan, hard cook the eggs.

4. 4

   When the eggs are ready,immediately plunge them into iced water.

5. 5

   Empty the egg saucepan and refill it with cold water.

6. 6

   Bring to a boil over high heat.

7. 7

   Put the string beans in a small sieve or strainer and immerse them in the boiling water for 3 minutes.

8. 8

   Remove and set them aside.

9. 9

   Blanch the zucchini for 3 minutes.

10. 10

    Finally, immerse the watercress for 1 minutes.

11. 11

    Set all the vegetables aside to cool.

12. 12

    Shell the eggs and cut them in half.

13. 13

    Drain the potatoes and set them aside to cool.

14. 14

    Pour the vegetable oil into a small saucepan and set it over high heat.

15. 15

    Remove the rectangle of bean curd from its makeshift press, mop it with paper towels to remove any residual moisture, and cut it into 1 inch cubes.

16. 16

    When the oil is up to deep frying temperature (375F) fry the bean curd until the exterior of the cubes forms a crisp, golden brown skin.

17. 17

    Drain and set it aside on paper towels.

18. 18

    Peel the potatoes and slice them into disks,1/4 inch thick.

19. 19

    On a large platter, arrange the ingredients in separate mounds.

20. 20

    Pour the sauce over and serve.

21. 21

    It can be served warm, at room temperature, or cold.

22. 22

    Origin: Cookbook Digest, Nov/Dec 1991 Shared by

23. 23

    Sharon Stevens.