Sautéed Green Beans
Vegetables and Shrimp With Gado Gado
- Total Time
- About 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
- 8ounces tiny new potatoes
- ¼pound green beans
- 10baby carrots
- ½small cauliflower
- ¼of a small cabbage
- 3medium shallots
- 2medium cloves garlic
- ½ to 1jalapeno or Serrano chili
- 2stalks lemon grass
- Enough fresh or frozen ginger to yield 1 tablespoon coarsely grated
- ½cup unsalted, roasted peanuts
- 2teaspoons tamarind paste
- 5teaspoons lime juice
- 2teaspoons brown sugar
- 1cup water
- ⅛teaspoon salt
- 1small Kirby cucumber
- 10ounces cooked, shelled shrimp
- Nonstick pan spray
Preparation
- Step 1
Bring a large covered pot of water to boil. Scrub but do not peel the potatoes, and add to the water. Cook 10 to 20 minutes, depending on the size of the potatoes.
- Step 2
Wash, trim and cut the green beans into two-inch lengths. Wash the carrots, and cut lengthwise into fine julienne strips. Wash the cauliflower, and cut into tiny florettes. Wash the cabbage, and cut lengthwise into thin strips.
- Step 3
Place the green beans and carrots on a steamer that fits into the pot; cook for three minutes. Drain, and arrange on a serving plate.
- Step 4
Add the cauliflower to the steamer, and cook for 90 seconds. Drain, and add to the serving plate.
- Step 5
Add the cabbage to the steamer, and cook for one minute. Drain, and add to the serving plate.
- Step 6
Finely chop the shallots. Mince the garlic. Heat a small nonstick pan until it is very hot, then reduce heat to medium. Spray with nonstick pan spray, and saute the shallots and garlic until they are soft and start to brown. Remove from heat.
- Step 7
Meanwhile, wash, trim, seed and mince the jalapeno. Remove tough outer leaves of the lemon grass, slice off a tiny bit of the root and slice bulb into very thin pieces. Grate the ginger. Add the peanuts, jalapeno, lemon grass and ginger, and process in a food processor.
- Step 8
Remove the potatoes from the water, and halve; add to the serving plate.
- Step 9
Add the peanut mixture to the sauteed shallots and garlic, along with the tamarind paste, lime juice, brown sugar and water. Simmer, stirring until the water has been absorbed and the peanut sauce is thick but still pourable. Add more water, if necessary. Season with salt.
- Step 10
Scrub but do not peel the cucumber; slice very thinly, and add to the serving plate. Add the shrimp. Serve the vegetables and shrimp topped with the peanut sauce.
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Private Notes
Cooking Notes
All veggies cooked as directed but came out way undercooked. Complaint from others... needs to double sauce but really, I won't make this again. Very bland. Molly Katzen has a far better explosive recipe for Gado Gado from her Moosewood cookbook
It's a good one! It was too big for my family of three, so we had leftovers. That led to experimentation, like adding mint, or cilantro, lime, soy sauce, sesame oil etc. And the dish responded well to each new thing. So I recommend starting with this as is, then plussing it with anything aromatic that you see in pictures of Gado Gado. I don't think anything like this makes it less authentic, because there are so many variations that there's no one "real thing."
Made this tonight, following the recipe exactly. Next time I'll process the sauce in the blender rather than the Cuisinart (it never got smooth enough) and I'll use a whole jalapeño for a bit more punch. The shrimp probably aren't authentic to Indonesia but they went well with all the steamed veggies. Don't forget the salt at the end.
Sadly, I failed to buy the 3 C's--cabbage, cauliflower and cucumbers, so I added sautéed peppers and mushrooms. I also used tofu to make this a vegan dish. It was wonderful. Loved the complexity of spices in the sauce. I coated the tofu in mixture tamarind powder, ginger, garam masala, and turmeric (2 tsp each) and then sautéed it. I then combined the potatoes with the tofu and sautéed together. Added the veggies to reheat, followed by the sauce to coat. It was a marvelous meal!
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