california style gado gado
Prep:
10 mins
Cook:
10 mins
Serves:
4
method:
1
Combine all ingredients for dressing together in a blender until smooth. Turn into saucepan and heat gently till bubbling; simmer for 1–2 minutes until it thickens slightly. Transfer to a cold bowl and allow to cool while preparing the other ingredients.
2
Prepare the vegetables and the salad before cooking the vegetables.
3
Steam the vegetables — altogether in a steamer or in a colander over a large pot — cook until just tender but still colourful and still with a little bite to them.
4
Put half the vegetables into your serving dish — add a layer of sauce, repeat with remaining vegetables and sauce. Top with salad and serve while still warm.
ingredients:
Dressing
- 125ml water
- 2 tbsp no added sugar peanut butter
- 2 tbsp reduced salt soy sauce
- 2 tbsp light brown sugar
- Juice of half a lemon
- 1 large garlic clove, chopped
- Pinch of paprika
Vegetables
These vegetables can be varied according to what is in season — you require about 1kg
- Carrots, cut into batons
- Onions, cut into rings
- Broccoli, cut into florets
- Mangetout
- Courgettes, cut into rounds
- Baby corn, cut in half lengthwise
- White cabbage, coarsely shredded
Salad
- 150g beansprouts
- 1 dessert apple, quartered, decored and sliced
- 1 medium orange, peeled and cut into segments
- 1 small lime, peeled and cut into segments
- 100g California Raisins
- 200g block of tofu, cut into small cubes (can also use hard boiled eggs, cooked chicken or feta cheese if preferred)
- 2 tbsp sunflower seeds — optional
