 | Boil potatoes, peel and cut in
slices. |
| Wash bean sprouts and pinch the
brown tail off if preferred. Pour boiling water over bean sprouts, then rinse under cold
tap. Drain well. |
| Cut green string beans in diagonal
size or bite-size lengths and cook in lightly salted boiling water until just tender.
Drain well. Beans should still be crisped to bite. |
| Scrub carrots and cut into thin
strips, cook until tender. Drain well. |
| Slice cabbage and discard the center
stem. Wash it out in boiling salted water for a minute or two, until it's tender but not
limp. Drain and refresh it under cold water. |
| Peel cucumber skin and slice thin. |
| Slice the hard-boiled eggs into
flower like. |
| Put all the vegetables in a large
platter with each type of vegetables in each own section and serve cold accompanied by
warm peanut sauce, which is poured over individual serving. |
| Ready made Peanut sauce can be
bought at Asian Supermarket. You only need to add water to it. Or you can make peanut
sauce from scratch. |
