California Style Gado Gado (Serves 4)  |
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You will need
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, cored 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 |
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Combine all ingredients fordressing together in a blenderuntil smooth. Turn into saucepan and heat gently till bubbling;simmer for 1-2 minutes until it thickens slightly. Transfer to a coldbowl and allow to cool while preparing the other ingredients. |
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Prepare the vegetables and the salad before cooking the vegetables. |
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Steam the vegetables -- altogetherin a steamer or in a colander overa large pot -- cook until just tenderbut still colourful and still witha little bite to them. |
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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. |
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