Gado Gado
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 20 minutes 30 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tbsps peanut oil 2 carrots, cut into thin strips 2 potatoes, cut into thin strips
8 ounces green beans, trimmed 8 ounces Chinese cabbage, shredded 8 ounces bean sprouts
half a cucumber, cut into batons PEANUT SAUCE: 4 tbsps peanut oil 3/4 cup raw shelled peanuts
4 red chilies, seeded and finely chopped 4 shallots, finely chopped 2 cloves galric, minced
2 tsps brown sugar juice of half a lemon scant 1 cup coconut milk
2/3 cup water salt GARNISH: sliced hard-cooked eggs
sliced cucumbers



1 Heat a wok and add 2 tbsps peanut oil. When hot, toss in carrot and potato. Stir-fry for 2 minutes and add green beans and cabbage. Cook for 3 minutes.
2 Add the bean sprouts and cucumber, and stir-fry for 2 minutes. Remove the vegetables, place in a serving dish and chill.
3 Heat the wok, add the peanut oil, and fry the peanuts for 2 to 3 minutes. Remove and drain on paper towels. Blend or pound the chilies, shallots, and garlic to a smooth paste. Grind or blend the peanuts to a powder.
4 Heat the peanut oil, add the chili paste, and fry for 2 minutes. Add the water and bring to a boil. Add the peanuts, brown sugar, lemon juice, and salt to taste. Heat, stirring until sauce is thick-about 10 minutes-and add coconut milk.
5 Garnish the vegetables with slices of hard-cooked egg and cucumber, and serve with the peanut sauce.

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