Tibetan Green Beans With Potatoes Tema Food

TIBETAN GREEN BEANS WITH POTATOES (TEMA)

Steps:

• Cut the green beans diagonally into 1 1/2-inch pieces.
• Cut the potatoes like french fries, about the same size as the beans.
• Slice the red bell pepper very thinly.
• In a wok or skillet, saute the onion in oil over high heat until softened, add the garlic, paprika and ginger and saute a few minutes more.
• Add the potatoes, jalapeno and tomato, and stir-fry until the tomato cooks dry.
• Add the green beans and stir-fry until just tender, about 8 minutes.
• Add the soy sauce, red-pepper and salt stirring in quickly.

GREEN BEANS AND POTATOES

Steps:

• In a large skillet over medium-high heat combine potatoes, green beans, thyme, pepper, Worcestershire sauce and 3/4 cup of broth. Bring to a boil; reduce heat to medium-low, cover and simmer 15 to 20 minutes or until vegetables are tender.
• In a small bowl blend remaining broth and cornstarch. Stir in parsley; add to potato mixture. Cook, stirring, until bubbly and thickened.

ETHIOPIAN GREEN BEANS AND POTATOES

Steps:

• 1. Place cubed potatoes in a medium saucepan and add enough water to cover by an inch. Cook over medium heat until potatoes are just getting tender but not falling apart, about 12 minutes. Add green beans and cook for 5 minutes longer, untilbeans are bright green and crisp tender. Drain and set aside.
• 2. Heat a large non-stick skillet over high heat. Add onion, garlic and jalapeño and cook, adding a little water if necessary to prevent sticking. Add the spices and salt and cook until well blended and fragrant.
• 3. Add the potatoes and green beans, the can of tomatoes and lime juice, bring to a boil and lower heat. Cook 7 to 10 minutes, stirring frequently. Serve hot.