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Ingredients Serves 4
- 4-5 new potatoes
- 2 carrots
- 1 onion
- 1/2 bell pepper
- 2 sticks celery
- 1 cup corn kernels
- 1 cup green peas
- 2 tbsp sweet chili sauce
Rinse the potatoes and cut into pieces. Place them in a pot of water, bring to a boil and cook over medium heat for 10-15 minutes until the potatoes are fork-tender.
- Peel and chop the onion
- Peel and shred the carrots
- Remove seeds from the bell pepper and cut into small cubes
- Cut the celery finely.
Heat 2 tbsp oil in a skillet, saute the onion and carrot over medium heat for 5 minutes. Stir from time to time.
Add the bell pepper and celelry, cook for 5 minutes.
Next, add the corn and green peas, fresh or frozen. There is no need to defrost the products before cooking.
Add salt, reduce heat to low, and cook covered for 10 minutes. Stir occasionally.
Remove from heat, add sweet chili sauce and mix well. Add the potatoes, stir carefully.