👨‍🍳 조리법

1. 1

   Prepare the vegetables: Trim the ends off the green beans and cut them into roughly 3-4 cm (about 1.5 inch) pieces. Peel the carrots and dice them into small, uniform 1 cm (about 0.5 inch) cubes. Finely chop the onion and mince the garlic.

   ⏱️ 10 minutes
2. 2

   Sauté the aromatics: Heat the vegetable oil in a large skillet or pot over medium heat (around 175°C / 350°F). Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Be careful not to brown it too much. Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.

   ⏱️ 7 minutes
3. 3

   Cook the carrots: Add the diced carrots to the skillet. Stir to coat them with the oil and onions. Cook for about 5 minutes, stirring occasionally, until they begin to soften slightly.

   ⏱️ 5 minutes
4. 4

   Add green beans and braise: Add the cut green beans to the skillet. Pour in the 1/4 cup of water (or broth). Season with salt and pepper. Stir everything to combine. Bring the liquid to a gentle simmer, then cover the skillet tightly.

   ⏱️ 2 minutes
5. 5

   Steam until tender: Reduce the heat to low (around 150°C / 300°F) and let the vegetables steam in the covered skillet for 15-20 minutes, or until the green beans and carrots are tender-crisp. Stir occasionally and add a tablespoon more water if the pan becomes dry. The vegetables should be cooked through but still retain a slight bite.

   ⏱️ 15-20 minutes
6. 6

   Adjust seasoning and serve: Once the vegetables are tender, remove the lid and increase the heat slightly if there is excess liquid, allowing it to evaporate for a minute or two. Taste and adjust the salt and pepper as needed. Serve hot, traditionally alongside injera (Ethiopian sourdough flatbread).