Gado gado
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | White cabbage |
| ¼ | cup | Sesame oil |
| 1 | large | Onion, cut in fourths, thinly sliced |
| 1 | Green bell pepper, seeded, thinly sliced | |
| 6 | ounces | Fresh bean sprouts |
| 1 | Fresh green chili, seeded, finely chopped | |
| 1 | Garlic clove, crushed | |
| 2 | Shallots, finely chopped | |
| ½ | teaspoon | Ground cumin |
| ⅓ | cup | Smooth peanut butter |
| 3 | tablespoons | Lemon juice |
| 3 | drops | Hot-pepper sauce |
| ⅓ | cup | Water |
| Red bell pepper strips (opt) | ||
Directions
Finely shred cabbage, discarding stalk.
Heat 2 tablespoons of sesame oil in a skillet. Add cabbage, onion, thinly sliced bell pepper, bean sprouts and chili and fry over fairly high heat 3-4 minutes, stirring constantly. Remove from heat, spoon mixture into a serving dish; cool.
To make sauce, heat remaining sesame oil in saucepan. Add garlic, shallots and cumin and fry gently 5 minutes. Add peanut butter and cook gently 2 minutes. Stir in lemon juice, hot-pepper sauce and water and heat through gently to form a fairly thick sauce. Garnish sauce with bell pepper strips, if desired, and serve with cooled vegetables.