Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 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 |
| \N \N | Water |
| 2 mediums | Onions; quartered, separated |
| 2 tablespoons | Olive oil |
| 2 cloves | Garlic |
| \N \N | 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.