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Ethiopian Ginger Vegetables vegetables 5 each green chiles; skin,seed,chop 1 teaspoon fresh ginger; grated 6 each small potatoes; cubed 1/2 lb green beans 4 each carrots; cut in strips 1 water 2 medium onions; quartered, separated 2 tablespoon olive oil 2 centiliter garlic 1 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. Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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