Perhaps your new favorite bean dish:
For the peanut sauce:
Toast the peanut kernels in a frying pan without fat until golden brown. Remove and cool a little. Chop the peanut kernels into small pieces. Finely dice peeled onion, garlic, peeled ginger. Rinse and deseed chili, chop finely (work with rubber gloves). Heat oil in a frying pan. Sauté onions until translucent. Add ginger, garlic and chili and sauté briefly. Add all other ingredients to the frying pan and cook with lid on for 5-8 min at low temperature. Stir occasionally. Cool down.
For the vegetable dish:
Steam cleaned paksoi and Chinese cabbage briefly or blanch in boiling hot salted water for 1 minute if desired and drain. Clean beans and cook in salted water for 10 minutes. Drain. Remove skin from cucumber, cut in half and scoop out seeds with a spoon. Cut cucumber halves into thick slices. Clean bell bell pepper, remove seeds and dividers. Cut peppers into strips. Rinse sprouts and drain well. Arrange all vegetables on a platter. Serve with the peanut sauce as a dip.
Tip:
Almost all vegetables are suitable for gado-gado. You can also serve boiled eggs and stuffed vine leaves.
Nutritional values per unit about 305 Kcal , 23 g fat
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