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.

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