Gado Gado
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cabbage
white |
|
| ¼ | cup |
sesame oil
|
|
| 1 | large |
onions
cut in fourths, thinly sliced |
|
| 1 | each |
green bell peppers
seeded, thinly sliced |
|
| 6 | ounces |
mung bean sprouts
fresh |
|
| 1 | each |
green chili peppers
fresh, seeded, finely chopped |
*
|
| 1 | clove |
garlic
crushed |
|
| 2 | each |
shallots
finely chopped |
*
|
| ½ | teaspoon |
cumin
ground |
|
| ⅓ | cup |
peanut butter
smooth |
|
| 3 | tablespoons |
lemon juice
|
|
| 3 |
red hot pepper sauce
|
*
|
|
| ⅓ | cup |
water
|
|
| 1 | x |
sweet red bell peppers
strips, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cabbage
white |
|
| 59 | ml |
sesame oil
|
|
| 1 | large |
onions
cut in fourths, thinly sliced |
|
| 1 | each |
green bell peppers
seeded, thinly sliced |
|
| 173.4 | ml/g |
mung bean sprouts
fresh |
|
| 1 | each |
green chili peppers
fresh, seeded, finely chopped |
*
|
| 1 | clove |
garlic
crushed |
|
| 2 | each |
shallots
finely chopped |
*
|
| 2.5 | ml |
cumin
ground |
|
| 79 | ml |
peanut butter
smooth |
|
| 45 | ml |
lemon juice
|
|
| 3 |
red hot pepper sauce
|
*
|
|
| 79 | ml |
water
|
|
| 1 | x |
sweet red bell peppers
strips, optional |
*
|
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 to 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.
