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Peel potatoes and cut in slices.
Wash bean sprouts, pinching off and brown "tails". Pour
boiling water over bean sprouts, then rinse under cold top. Drain.
String beans and cut in diagonal slices or bite-size lengths and
cook in lightly salted boiling water until just tender. Beans
should still be crisp to bite. Scrub carrots and cut into thin
strips, cook until tender. Drain. Slice cabbage, discarding tough
center stem. Blanch in boiling salted water for a minute or two,
until tender but not limp. Drain and refresh under cold water.
Score skin of cucumber with a fork and cut into very thin slices.
Wash watercress and break into sprigs, discarding tough stalks.
Chill until crisp.
Put watercress on a large platter and arrange the various vegetables
in separate sections on top. Surround with slices of cucumber
and put wedges of hard-boiled egg in center. Serve cold, accompanied
by peanut sauce, which is spooned over individual servings
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