Name: Stir-fried chilli vegetables with peanut lime sauce
Cuisine: Australian
Ingredients: 200 ml Peanut Lime Sauce; 3 snake beans, cut into 4 cm lengths and blanched; 12 oyster mushrooms, halved; 3 large (61 g) eggs, hardboiled; 2 tablespoons raw peanuts; 2 cups watercress sprigs; 1 green zucchini, cut into julienne; 1 red capsicum, cut into julienne; 120 ml Tamarind Dressing; 2 large red chillies, cut into julienne; 9 snowpeas, cut into julienne; 3 green onions, cut into 2 cm lengths; 3 cloves garlic, sliced; 2 teaspoons minced ginger; 60 ml Chilli Orange Oil; 1 green capsicum, cut into julienne; 1 small carrot, cut into julienne; 3 Chinese cabbage leaves, coarsely shredded; 100 g bean sprouts

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

This dish builds on the idea of the well-known Indonesian salad gado gado, in which vegetables are traditionally served raw with a satay sauce. Here, the vegetables are stir-fried and served with a hot peanut lime sauce. Use the best-quality, freshest vegetables for the greatest flavour impact. To ensure the vegetables do not stew, I suggest cooking each serve separately. This is easiest if you have several small, non-stick woks at the ready — these are available from Asian food stores and