Yield: 6 servings
|5 eaches||Green chiles;skin,seed,chop|
|1 teaspoon||Fresh ginger; grated|
|6 eaches||Small potatoes; cubed|
|½ pounds||Green beans|
|4 eaches||Carrots; cut in strips|
|2 mediums||Onions; quartered, separated|
|2 tablespoons||Olive oil|
|Salt and pepper to taste|
Place potatoes, green beans, and carrots into boiling salted water, cover, and cook 5 mins. Remove veggies and rinse.
Saute the chile and onion in oil until soft but not brown. Add the ginger, garlic, salt, and pepper and sautee 5 mins. Add the rest of ingredients, stir well, and cook over medium heat until veggies are tender.