Gado gado, from Indonesia

In honor of my Son, Jason's friend, Joe Brazell who will be moving to Indonesia to teach.

Gado Gado
This adapted recipe came from the book Recipes from the garden from Rosalind Creasy

For the sauce,

1 C peanut butter

3 cloves garlic minced

5 Thai chiles minced

2 inches ginger root grated

1/3 C soy sauce, or tamari

1 t salt and sugar

2 kaffir lime leaves

4 T lime juice

For the vegetables

3 C green beans, cut into 2 inch lengths

3 medium carrots julieanned

3 C spinach

3C Chinese cabbage, chopped
1 red bell pepper sliced
1 Cup Soy beans, shelled

2 C  bean sprouts

3T veg oil, olive oil or better yet coconut oil

1/2 onion sliced

4 hard boiled eggs 

To make the sauce, simmer all sauce ingredients, except lime juice,  over medium heat for 15 minutes. Turn off heat add lime juice.

In large pan, bring 2 quarts of salted water to a boil, cook beans and carrots 2-3 minutes until soft. Remove from pan, add cabbage, spinach and sprouts, stir just to wilt.

In frying pan add oil, heat and fry cubed tofu until brown. Remove and add onions, cook thoroughly.

In serving bowl, add vegetables, and sauce, toss to coat. Serve on plate with sliced eggs. I like to garnish with cilantro and chopped peanuts. This dish is like pad Thai without the noodles! Omit the egg to make it vegan! You can of course make some rice noodles or serve this rice! I prefer black rice, or even Quinoa! 
 Happy Cooking!