Follow these steps for perfect results
boiling potatoes
peeled and cut into 1-inch chunks
green beans
carrots
cut diagonally into 1-inch chunks
broccoli
thick stems removed, tops cut into small florets
peanut butter
garlic
crushed
red-pepper flakes
brown sugar
lemon juice
soy sauce
salt
hot water
scallions
chopped
cilantro
chopped
cucumbers
peeled, halved lengthwise, seeded, and cut into 1/2-inch strips
sunflower seeds
toasted
Bring two medium saucepans of salted water to a boil.
Add the potatoes to one of the pans and cook until tender, about 10 minutes.
Remove with a slotted spoon and drain well.
Cook the green beans in the other pan until tender, about 4 minutes.
Remove with a slotted spoon and drain well.
Cook the carrots until just tender, about 4 minutes. Drain.
Cook the broccoli until just tender, about 4 minutes. Drain.
Puree peanut butter, garlic, red-pepper flakes, brown sugar, lemon juice, soy sauce, salt, and hot water in a blender until smooth.
Put one of the empty saucepans over moderately low heat.
Pour the sauce into the pan and warm through.
Stir in the scallions and cilantro.
Pour a little sauce on one large platter or individual plates.
Arrange all the vegetables in small piles over the sauce.
Sprinkle with the seeds or nuts and serve with the remaining sauce.
Expert advice for the best results
Adjust the amount of red pepper flakes to your preferred spice level.
Toast the sunflower seeds or peanuts for extra flavor.
For a richer sauce, use coconut milk instead of water.
Everything you need to know before you start
15 minutes
The vegetables can be prepped in advance. Sauce can be made 1-2 days prior.
Arrange vegetables artfully on a platter and drizzle with peanut sauce. Garnish with toasted nuts and fresh herbs.
Serve with steamed rice or lontong (rice cakes).
Pairs well with the spices and peanut sauce.
Complements the sweet and spicy flavors.
Discover the story behind this recipe
Gado Gado is considered one of Indonesia's national dishes.
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