April 26, 2024
Indonesian Peanut and coconut Vegetable Sitrfry with Ginger Pickled Carrots
This is such an under-estimated wow dish. It is the perfect mid-week meal option. The magic happens when you add in the leftover baby potatoes to a dish like this, combined with creamy, peanutty, coconut sauce and then the bright singly pickled ginger carrot on top. I would eat this, all day everyday for you.
Indonesian Peanut and Coconut Vegetable Stir-fry with Ginger Pickled Carrots
This is the most tasty combination of seasonal vegetables, flavours and texture. It is creamy, nutty and a little spicy. I love this, and the potatoes… game changer.
Print Pin RateServings: 2
Calories
Carbs
Protein
Fat
Ingredients
- 1 tbsp oil
- I x 400g fresh stirfry mix I love the cabbage based one
- 2 carrots
- 6 baby potatoes cooked and cooled
- 150 g beansprouts
- 150 g green beans / edamame
- 300 g tofu optional
Sauce
- 75 g nut butter
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 2 cloves garlic
- Small handful of fresh coriander
- 200 mls coconut milk
- A little heat pinch of chilli flakes or fresh chilli
- juice 1/2 lime
Ginger Pickled Carrots
- 2 large carrots
- 3-4 cm fresh ginger
- 200 mls apple cider vinegar
- 5 tbsp brown sugar
- Optional: pickling spices like black peppercorns pink peppercorns, star anise, coriander seeds.
Instructions
- Pickled Ginger Carrot: Peel and grate the carrot and ginger. Warm the apple cider vinegar and sugar in a small saucepan. Allow to bubble for 1 minutes. Allow it to cool for about 2 minutes, then pour this over the grated carrot. ( if you are using the pickling spice, add them in to the apple cider vinegar and sugar. Allow the entire mixture to cool down, cool and chill until needed.
- Gado Gado Sauce: in a small bowl combine the peanut butter, coconut milk, soy and fish sauce, grate in the garlic & chilli. Set aside.
- Stir-fry: Finely slice the carrots. Chop the leftover cold baby potatoes into cubes. Heat the oil in the pan, toss in the stir-fry vegetables and carrots. Cook for about 4-5 minutes until tender, but not overcooked. Add in a little drop of water if needed. This will create steam and allow the vegetables to soften.Toss in the beansprouts and cook for another minute or two.
- Pour in the sauce, warm through and take off the heat.
- Serve some steamed rice ( wholegrain or savoury rice work well) into a bowl. Spoon the nutty, coconut gado gado stirfry on top. Garnish with the ginger pickled carrots and some fresh pea shoots of coriander.