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.

gado gado Indonesian carrot stirfrty Aisling Larkin newstalk

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.
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Main Course
carrot
,
gado gado
,
roast carrots
,
stirfry
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 2

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.

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