UNDERNEATH THE SAUCE:

Note: These components are all flexible. The vegetables can be cooked or raw, or some of each. The vegetables can be varied -- what follows is just a suggestion. Arrange everything on a large platter or on individual plates.

• bed of fresh spinach
• 2 cups raw long-grain rice cooked in 3 cups of simmering water. until tender. Adding ½ tsp. turmeric to the rice as it cooks will turn it a lovely shade of yellow.

Assorted vegetables, such as:

• mung bean sprouts uncooked, or slightly steamed
• 2 to 3 medium carrots thinly sliced
• ½ small head each: red and green cabbage very finely shredded
• ½ lb fresh green beans lightly steamed
• small bunch broccoli cut into small spears and steamed

In addition:

• ¾ lb tofu* in small cubes
• hard-boiled eggs chopped

THE SAUCE: (for those allergic to peanuts, see in the notes below for alternatives**)

• 1 Tbsp peanut oil
• 1 cup minced onion
• 1 Tbsp freshly grated ginger
• 1½ cups good peanut butter
• 1½ to 2 cups hot water
• 2 to 3 Tbsp cider vinegar (to taste)
• 2 Tbsp soy sauce
• 1 tsp salt (or, to taste, if peanut butter is salty)
• 1 Tbsp brown sugar or honey
• 2 to 3 Tbsp lemon juice (to taste)

ON TOP OF THE SAUCE (this is the fun part)

• about 1 Tbsp peanut oil
• 1 inch knob of fresh ginger, peeled and sliced into tiny thin strips with your sharpest paring knife (or use crystalized ginger)
• 1 cup very, very finely minced onion
• 10 to 12 medium cloves garlic, minced or thinly sliced
• crushed red pepper flakes
• 1 cup shredded unsweetened coconut

Optional garnishes:

• squeezable wedges of lemon or lime
• apple and/or orange slices
• small wedges of fresh pineapple