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What You Need:
(To Serve: 4)
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DRESSING
¼ cup finely chopped fresh hot chilies
½ teaspoon scraped, finely grated fresh ginger root
½ teaspoon finely chopped garlic
¼ cup distilled white vinegar
2 cups cold water
3 tablespoons sugar
½ teaspoon trassi (see Glossary)
1 tablespoon salt
SALAD
1 cup fresh bean sprouts, steamed for 12-15 minutes and cooled, or substitute 1 cup drained, canned bean sprouts
3 fresh bean curd cakes, cut into ½-inch cubes
1 cup thinly shredded green cabbage
1 cup thinly sliced radishes, preferably icicle radishes
1 cup coarsely chopped pickled mustard greens (see Glossary) or substitute sauerkraut
1 cup shelled peanuts
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Translate this recipe:
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| How To Cook: |
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DRESSING:
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1. Combine the chilies, ginger root, garlic and vinegar in the jar of an electric blender and blend at high speed for 20 or 30 seconds.
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2. Then turn the machine off and scrape down the sides of the jar with a rubber spatula. Blend again until the mixture is a smooth puree.
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3. Add the 2 cups of cold water, the sugar, trassi and salt to the chili mixture and blend for a few seconds longer until all the ingredients are well combined. Taste for seasoning.
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SALAD:
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1. To assemble the salad, arrange the bean sprouts, bean curd, cabbage, radishes, mustard greens or sauerkraut, and peanuts in attractive mounds on a large platter.
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2. Pour the sauce evenly over them and serve at once.
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