Gado Gado

(traditional Indonesian cooked vegetables with peanut sauce)

2 medium potatoes, peeled and cut into thin strips
1 cup shredded cabbage
1 cup celery cut into match sticks
1 cup shredded carrot
1 cup cucumber cut into match sticks
12 oz firm tofu cut into strips and browned in oil on high heat, or even better use the deep fried tofu available at asian markets
vegetable oil
salt and pepper

 
Peanut sauce

1 cup peanut butter (softened in microwave for a few seconds)
1/3 cup water
2 Tbs soy sauce
3 Tbs rice wine vinegar
3 Tbs lime juice
2 Tbs sugar (use 3 Tbs if using unsweetened peanut butter)
1 tsp fresh grated ginger (optional)
1 Tbs sesame oil (optional)

Over medium high heat, fry potatoes in vegetable oil, covered for 5-7 minutes until soft. Remove from pan, add a little more oil and fry cabbage and celery for 3-4 minutes. Remove from pan, add a little more oil and fry cucumber and carrots for 2-3 minutes. Combine vegetables on to serving platter and season with salt and pepper. Top with tofu. Make peanut sauce by wisking together all sauce ingredients. Makes 2-4 servings.