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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I love to try different spices to flavor veg. combinations. This is a winner! From Vegetarian Times Cookbook. Ingredients:
6 small potatoes |
3 carrots, quartered lengthwise and cut into 2 inch lengths |
1 cup green beans, cut diagonally into 2 inch lengths |
1 tablespoon vegetable oil |
2 teaspoons minced garlic |
1 teaspoon freshly grated gingerroot |
6 scallions, green and white parts,cut diagonally into 2 inch lengths |
1 bell pepper, cut into 1/2 inch pieces |
1 -4 hot pepper, cut into 1/4 inch pieces |
1 small cabbage, cut into 8 wedges |
1 teaspoon turmeric |
1 teaspoon fresh ground black pepper |
salt |
Directions:
1. Put the potatoes in a medium saucepan with salted water to cover.
2. Bring to a boil and cook until the potatoes are almost tender.
3. Add the carrots and beans; boil 5 minutes.
4. Drain and set aside.
5. In a skillet, heat the oil and cook the garlic, ginger, scallions and peppers, stirring.
6. Gently mix in the potatoes, carrots and beans.
7. Top with the cabbage wedges and sprinkle with the turmeric.
8. Cover and let steam for a few minutes, being careful not to overcook the vegetables.
9. Stir gently and transfer to a serving dish.
10. Top with black pepper and salt.
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