9 ounces Chinese bok choy, leaves washed and cut into bite-sized pieces
Water for boiling and blanching
4 ½ ounces Mung bean shoots
2 or 3 small Potatoes 1 Cup String beans, “topped and tailed” and cut into 1 ½” lengths Oil for deep-frying
1 pound Firm tofu, cut into cubes
¾ cup Raw peanuts
4 Brazil nuts
1 tsp. Chili powder, or combine some red chili flakes for a hotter sauce
½ tsp. asafoetida powder, or ½ tsp. onion powder and ½ tsp. garlic powder
1 tsp. salt
1 tsp. brown or raw sugar
½ cup coconut milk
½ medium cucumber, unpeeled and cut into batons.
1 small watercress bunch, washed and seperated
1 Tbs. Fresh lime or lemon juice
1 cup Cold water.

1. Blanch the bok choy leaves in boiling water for about 1 minute. Rinse in cold water and drain well.
2. Wash and blanch the bean sprouts in a similar fashion, but for just 30 seconds. Rinse and drain.
3. Cook the potatoes whole in lightly salted boiling water until soft; then peel them and cut them into bite-sized pieces.
4. Cook the beans in lightly salted boiling water for 5 minutes; then drain and allow to cool.
5. Place the oil over moderate heat. When fairly hot, deep-fry the cubes of tofu until slightly golden. Remove them with a slotted spoon and drain in a colander.
6. Reduce the oil temperature and deep-fry the peanuts until golden. Remove and drain.
7. Deep-fry the Brazil nuts until golden, about 3 minutes, and drain.
8. Place the chili powder, asafoetida, fried nuts, salt, and sugar in a food processor and blend to a smooth powder. Add 1-cup cold water to the blended ingredients.
9. Transfer the contents of the blender to a heavy pan, bring to a boil, and simmer for 5 minutes. Add the coconut milk and remove from heat.
10. Pile the Chinese bok choy leaves, bean sprouts, potatoes, beans, tofu, cucumber and watercress in individual neat piles on a large plate. Boil the dressing, add the lime or lemon juice, and immediately pour the dressing over the salad. Serve immediately. The dressing may be served separately.

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