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ETHIOPIAN GINGER VEGETABLES
5 ea Green chiles, skinned, seeded and chopped
1 ts grated fresh ginger root
6 small potatoes, cubed
1/2 lb Green beans
4 Carrots, cut in strips
Water
2 medium onions, quartered and separated
2 tb Olive oil
2 cloves Garlic
Salt and pepper to taste
Place potatoes, green beans, and carrots into boiling salted water, cover, and cook 5
minutes, drain and rinse in cold water to stop cooking.
Saute the chile and onion in oil until soft but not brown, then add the ginger, garlic, salt, and pepper and
sauté 5 minutes, add the rest of ingredients and precooked vegetables, stir well, and cook over medium heat until veggies are tender. |
