Gado Gado

serving suggestion

Gado Gado

  • Ingredients

    1 cup (90g) string beans cut into 4-cm pieces 
    1 cup (56g) shredded cabbage 
    1 cup (230g) bean sprouts 
    1 cup (43g) water spinach 
    1 cup (43g) Chinese spinach 
    1 large (285g) potato, boiled, cubed 
    2 pieces (85g) fried tofu, 5-cm squares each 
    1 thinly sliced medium-sized fresh cucumber (240g) 
    1 hard-boiled egg (50g), quartered 
    1 large tomato (275g), sliced 

    For dressing:
    1 cup (256g) SKIPPY® Creamy Peanut Butter 
    6g grated fresh ginger 
    1 clove (6g) minced garlic 
    14g brown sugar 
    1 1/2 cups (360 mL) hot water 
    20 mL cider vinegar 
    10 mL soy sauce 
    2g crushed red pepper 
  • Instruction

    1. Mix dressing ingredients together in a bowl. Set aside.
    2. In a large pot, bring 8 cups (1.9L) of water to a boil. Blanch lightly and strain string beans, cabbage, bean sprouts, water spinach and Chinese spinach. 
    3. Slice cucumber, hard-boiled egg and tomato.
    4. In a large bowl, place blanched vegetables. Arrange potatoes, tofu, tomatoes, cucumber and egg on top.
    5. Drizzle with dressing.

    This recipe is recommended for 2 servings.