Gado Gado
- 8 oz White cabbage
- 1/4 c Sesame oil
- 1 lg Onion, cut in fourths,
- -thinly sliced
- 1 Green bell pepper, seeded,
- -thinly sliced
- 6 oz Fresh bean sprouts
- 1 Fresh green chili, seeded,
- -finely chopped
- 1 Garlic clove, crushed
- 2 Shallots, finely chopped
- 1/2 ts Ground cumin
- 1/3 c Smooth peanut butter
- 3 tb Lemon juice
- 3 dr Hot-pepper sauce
- 1/3 c Water
- Red bell pepper strips (opt)
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.
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.
