Ethiopian ginger vegetables
6 servings
Ingredients
| Quantity | 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 |
| Water | ||
| 2 | mediums | Onions; quartered, separated |
| 2 | tablespoons | Olive oil |
| 2 | cloves | Garlic |
| Salt and pepper to taste | ||
Directions
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.