Vegetables with Garlic and Ginger - Yataklete Kilkil

Ethiopia

6 small red potatoes, scrubbed
3 lg. carrots, scrubbed, cut into pieces
1/2 lb. fresh green beans, cut into 2" lengths
1/4 cup oil
2 onions, coarsely chopped
1 lg. green pepper, finely chopped
2 jalapenos, stemmed, seeded, minced
3 cloves garlic, minced
2 teaspoons finely chopped ginger root
1 teaspoon salt
1/2 teaspoon white pepper
6 green onions, cut into 2 inch lengths

Bring a large pot of water to a boil. Drop in the potatoes. After 5-6
minutes, add the carrots and green beans and cook for another 5 minutes.
Drain in a colander. Set aside.
In a stewpot, heat the oil over medium heat. Add the onions, green pepper,
and jalapenos. Saute for about 5 minutes. Do not let brown. Then stir in
the garlic, ginger, salt, and pepper. Stir for one minute.
Add the reserved vegetables and toss gently until coated. Sprinkle on the
green onions. Cover the pot and cook over low heat for about 10 minutes.
Vegetables should be tender-crisp.

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