Indonesian Stir Fry

This recipe was adapted from Pick Up Lime’s remake of the traditional Indonesian dish known as Gado Gado. I tasted Gado Gado for the first time when I was visiting Bali last September and knew I’d have to find a way to recreate it once I got home. I love this remixed version because it’s rich in colorful nutrient-dense veggies and the peanut sauce is full on mouth-watering goodness.

Between washing your veggies, chopping, sautéing and then cleaning up I’d say this recipe takes about 45 minutes - but it’s totally worth it! If you wanted to speed up the process it would be much quicker if you pre-chopped the ingredients and stored them in the fridge ahead of time or whenever you do your weekly meal prep.

So, let’s get into it!

WHAT YOU NEED:

2 small red onions - diced

4 cloves of garlic - finely sliced

4 big handfuls of raw green beans

2 red bell peppers - diced

optional: 1/4 cup sun-dried tomatoes in oil - diced

2 tsp. Siracha sauce

1/3 cup soy sauce

Basmati rice, Pad Thai rice noodles, or quinoa

A few handfuls of fresh cilantro

optional: 1/4 cup raw cashews or peanuts + honey/agave

PEANUT SAUCE: (P.S. THIS SAUCE IS AMAZING ON ANY OTHER KIND OF ASAIN-Y STIR FRY DISH AS WELL)

1/2 cup peanut butter

1 clove of garlic (or sub for dry garlic spice if you don’t want to blend the sauce in a blender/food processor)

Juice of 1 lime

1 Tbs. soy sauce or coconut aminos

1 tsp. coconut sugar

HOW TO:

1. Heat a few Tbs of oil in a pan and sauté red onion and garlic for about 5 min. on Med. heat (optional: add in a mock meat or poached chicken pieces)

2. Meanwhile, wash and chop the ends off the green beans and then cut them in half.

3. OPTIONAL: Place chopped nuts in a separate dry pan on med. heat and drizzle lightly with raw honey (or agave for VG option) allow them to get golden crusted then transfer to parchment paper to cool.

4. When the onions and garlic are golden and soft transfer them to a bowl and set aside. Move the green beans into the same pan you were using along with about a cup of water. Cover the pan and let them steam for about 5-7 minutes.

5. Meanwhile, dice the red bell peppers and then go ahead and add them to the pan with the green beans, put the lid back on and let steam for another 5-7 min.

6. While you’re waiting on the veggies you can go ahead and make the peanut sauce by combining all the ingredients and blending it up in a food processor or simply mixing together in a bowl if using dried garlic rather than fresh cloves.

7. When the veggies are tender to your liking drain off any excess water from the pan and then add back in the onion & garlic mixture you had set off to the side earlier, along with the 1/4 cup of diced sun-dried tomatoes

8. Add in the Siracha and 1/3 cup soy sauce and stir until everything is heated through.

9. Serve on top of rice or Pad Thai noodles and top with peanut sauce (or mix it all together)

10. Garnish with fresh cilantro and honey-toasted nuts & enjoy!