|
3
10
1/2
1
225 g
2
6
2
6
11/2
teaspoons
4
tablespoons
100 g
115 ml
45 g |
large carrots, cut into thin 7.5 cm long
sticks
long beans, or 85 g French beans, cut into
5 cm pieces
small cauliflower, divided into florets
cucumber, peeled, halved, seeded and cut
into matchsticks
green cabbage, cored and shredded
cloves garlic, crushed
candlenuts or cashew nuts, chopped
fresh red chilies, cored, seeded and
chopped
shallots, chopped
ground turmeric
vegetable oil
light brown sugar
rice vinegar
roasted unsalted peanuts |
Method :
-
Bring a large saucepan of water to
the boil.
-
Add carrots, beans and cauliflower.
-
Simmer for 2-3 minutes until tender
but still crisp.
-
Add cucumber and cabbage and simmer
1 minute longer.
-
Drains, rinse under cold running
water and drain thoroughly.
-
Put garlic, nuts, chilies, shallots
and turmeric in a blender.
-
Mix to a paste.
-
Heat oil in a wok or frying pan
over medium heat.
-
Add spice paste and cook, stirring,
for 3-5 minutes until slightly thickened and spices are fragrant.
-
Add sugar, vinegar and salt and to
taste.
-
Bring to the boil.
-
Add vegetables to pan.
-
Stir and toss to coat thoroughly.
-
Transfer to a bowl.
-
Cover tightly and leave at room
temperature for about 1 hour.
-
To serve, mound vegetables in a
serving dish and sprinkle peanuts on top.
Serves 8-10
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