Gado gado stir-fry

Gado gado stir-fry

Gado gado is a traditional Indonesian salad combining cabbage, a variety of vegetables, and eggs and served with peanut sauce. We took this "salad" to the pan for a quick stir-fry and added shredded chicken and a crispy fried egg for protein, creating a delightfully filling meal. Gado gado means "mix mix," so let's whip out that pan and get stirring!

Gado gado stir-fry

Gado gado is a traditional Indonesian salad combining cabbage, a variety of vegetables, and eggs and served with peanut sauce. We took this "salad" to the pan for a quick stir-fry and added shredded chicken and a crispy fried egg for protein, creating a delightfully filling meal. Gado gado means "mix mix," so let's whip out that pan and get stirring!
USMetric
4 servingservings

Ingredients

Peanut dressing
  • ¼ cup 60 ml natural peanut butter
  • 1 tsp 1 tsp sriracha sauce
  • 1 tbsp 1 tbsp lime juice
Gado gado stir-fry
  • 12 oz. 350 g pointed cabbage, thinly sliced
  • 3 oz. (23 cup) 85 g (160 ml) carrot, grated or juliennedcarrots, grated or julienned
  • 3 oz. 85 g sugar snap peas, strings removed and diagonally sliced
  • ½ (2 oz.) ½ (55 g) red onion, finely choppedred onions, finely chopped
  • 1 tbsp 1 tbsp coconut oil
  • 4 oz. 110 g bean sprouts
  • 8 oz. 230 g cooked chicken breast, shredded
  • ¼ cup 60 ml reduced sodium tamari soy sauce
  • 2 tsp 2 tsp sambal oelek (optional)
To serve
  • 1 tbsp 1 tbsp butter
  • 4 4 eggeggs
  • 2 (1 oz.) 2 (30 g) scallion, thinly sliced diagonallyscallions, thinly sliced diagonally
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Instructions

Instructions are for 4 servings. Please modify as needed.

    Peanut dressing

  1. In a small bowl, combine the peanut butter, sriracha, and lime juice. If it's too thick for your liking, add one teaspoon of water at a time to thin it out. Set aside until ready to serve.
  2. Gado gado stir-fry

  3. Thinly slice the pointed cabbage, grate the carrots, trim and slice the sugar snap peas, and chop the red onion.
  4. In a large wok or frying pan, melt the coconut oil over medium heat. Add the red onion and stir until translucent. Turn up the heat to medium-high and add the cabbage, carrots, sugar snap peas, and bean sprouts to the pan. Stir-fry for 2-3 minutes until the veggies start to wilt. Add the shredded chicken.
  5. In a small bowl, combine the tamari soy sauce and sambal oelek (if using) and add it to the pan. Stir until the chicken is warmed through and everything is combined.
  6. To serve

  7. In a separate frying pan over medium-high heat, melt the butter and fry one egg per serving.
  8. Divide the stir-fry between plates, drizzle with peanut dressing, and top each serving with a fried egg and sliced scallions.
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