1 cup peanuts
2 teaspons garlic, minced
2 Thai red chilis, de-seeded and minced
¼ cup kecap manis
2 cups light vegetable stock
green beans, trimmed and cut in half
carrot, julienned
broccoli, cut into small florets
Shanghai bok choi, roughly chopped
bean sprouts
340 grams extra firm tofu, fried and sliced
fried shallots
lime juice
rice noodles
Pestle the peanuts, garlic, and chilis in a large mortar until well-ground. Add to stock and kecap manis in small pan and simmer on lowest heat for an hour, stirring frequently.
In a wok, cook (or steam) vegetables in appropriate order. Serve into bowls (on rice noodles, if using), ladle sauce on top, and garnish with fried shallots and lime juice.