4 medium-size carrots, peeled and ends trimmed
1 small cauliflower (about 1 lb.)
1 small European cucumber, ends trimmed
1 large red bell pepper, stemmed and seeded
2 tablespoons salad oil
4 cloves garlic, minced
1 to 1 1/2 teaspoons crushed dried hot red chilies
1 teaspoon ground turmeric
1/2 cup distilled white vinegar
1/2 cup water
3 tablespoons sugar
1 cup salted roasted peanuts, finely chopped
Salt
About 2 tablespoons fried shallots (recipe precedes)
Cut carrots into 2-inch lengths, then thinly slice to make 1/2- by 2-inch strips. Separate cauliflower into small flowerets (1-in. diameter). Cut cucumber into 2-inch lengths, then thinly slice lengthwise to make 1/2- by 2-inch strips; cut off and discard seeds. Cut red pepper into 1/4- by 2-inch strips.
Pour oil into a 12- to 14-inch frying pan or wok and place over medium-low heat. Add garlic and chilies and cook, stirring, until garlic begins to turn golden. Add carrots and cauliflower; cook, stirring, for 3 minutes. Add cucumber, red pepper, and turmeric; cook, stirring, for 2 minutes. Add vinegar, water, and sugar and increase heat to high; cook, stirring, until liquid boils and vegetables are tender-crisp when pierced, 3 to 4 minutes. Stir in peanuts and salt to taste. Pour into a serving bowl. Sprinkle with shallots shortly before serving. Serve hot or at room temperature. Makes 8 to 10 servings.
(pictures to come after a successful attempt)
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