Gado Gado with Steamed Vegetables
This zingy peanut dip makes for a really great starter dish at a dinner party, but also makes for a light easy dinner for those nights you just don't want to spend a lot of time in the kitchen. It's delicious when served warm.
Recipe Tester Feedback: "I must admit that when I threw everything in the bowl and set it to cook for 8 minutes I was a tad skeptical about the finished product, but I was not disappointed. I found I had eaten so much of the first batch I had to make another!" - Rach
No: Gluten / Dairy / Egg
Total Preparation Time 30 minutes
Sauce can be frozen
- ginger - 5cm piece, peeled
- chilli - mild, small piece, to taste
- peanut butter - 100g, natural crunchy
- water - 50g
- lime - 1, juice only
- soy sauce - 60g, salt-reduced (*or tamari for GF)
- Veggies (use your preferred amounts for serving):
- water - 500g, boiling
- dutch carrots - halved
- cauliflower - small, florets
- broccoli - small, florets
- green beans
- snow peas
- To make the sauce, place ginger (5cm) and chilli (small piece) into bowl. Chop Speed 7 / 4 seconds. Scrape down sides.
- Repeat. Chop Speed 7 / 4 seconds. Scrape down sides.
- Add peanut butter (100g), water (50g only), lime juice (from 1 lime) and soy sauce (60g). Program 8 minutes / 100C / Speed 2.
- Pour sauce into a serving bowl and cover in clingfilm to keep warm.
- There is no need to wash the bowl out. Simply fill the bowl with water (500g).
- Add carrot and cauliflower pieces to the steaming attachment lower dish. Program 9 minutes / Steaming Temperature / Speed 2.
- Add broccoli, beans and snow peas to the steaming attachment upper tray. Set into place. Program 5 minutes / Steaming Temperature / Speed 2.
- Serve sauce with veggies around the bowl for dipping.
Note: You can serve with other fresh veggies like cucumber and capsicum strips, with boiled eggs or tempeh if you wish.