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 peppers, cut into 1/2 inch pieces
1 -4 hot peppers, cut into 1/4 inch pieces
1 small cabbage, cut into 8 wedges
1 teaspoon turmeric
1 teaspoon fresh ground black pepper
salt
Directions:
Put the potatoes in a medium saucepan with salted water to cover.
Bring to a boil and cook until the potatoes are almost tender.
Add the carrots and beans; boil 5 minutes.
Drain and set aside.
In a skillet, heat the oil and cook the garlic, ginger, scallions and peppers, stirring.
Gently mix in the potatoes, carrots and beans.
Top with the cabbage wedges and sprinkle with the turmeric.
Cover and let steam for a few minutes, being careful not to overcook the vegetables.
Stir gently and transfer to a serving dish.
Top with black pepper and salt.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.