Vegetables For Satay

Name: Vegetables For Satay
Ingredients: 3/4 pound Chinese long beans or regular beans, rinsed; 2 1/2 cups matchstick-size strips carrots; 2 1/2 cups matchstick-size strips cucumbers; 1/2 pound bean sprouts, rinsed and drained; 3 to 4 cups finely shredded cabbage; 1 firm-ripe tomato (10 oz.), rinsed, cored, and cut into thin wedges

6 ingredients

3 steps

Ingredients

3/4 pound Chinese long beans or regular beans, rinsed
2 1/2 cups matchstick-size strips carrots
2 1/2 cups matchstick-size strips cucumbers
1/2 pound bean sprouts, rinsed and drained
3 to 4 cups finely shredded cabbage
1 firm-ripe tomato (10 oz.), rinsed, cored, and cut into thin wedges

Directions

1

In a 5- to 6-quart pan over high heat, bring about 2 1/2 quarts water to a boil. Trim ends off beans; cut beans into 3-inch lengths. Add beans to boiling water and cook until they are bright green and just tender to bite, 2 to 3 minutes. Drain and immerse in ice water until cool, about 2 minutes. Drain again.
2

Mound beans, carrots, cucumbers, sprouts, cabbage, and tomato on a platter. Serve with spicy peanut sauce.
3

Nutritional analysis per serving without peanut sauce.