Tibetan Mushrooms With Vegetables Tse Sesha Food

TIBETAN MUSHROOMS WITH VEGETABLES (TSE SESHA)

Steps:

• Cut mushrooms into thick slices.
• Cut carrot into 1-inch lengths, and then cut across into square slices, about 1/4 inch thick.
• Cut up the remaining vegetables.
• In a large frying pan, fry mushrooms over high heat with the garlic, pepper and salt; until they just begin to brown.
• Coat a second frying pan with a little oil, and heat until very hot.
• Add the carrots, brocolli, and red pepper and stir-fry for one minute.
• Cover the pan and let it steam for another minute.
• Stir in the mushrooms and serve.
• Serve over rice or noodles.

TIBETAN NOODLES WITH VEGETABLES

Steps:

• Cover the noodles in very hot water and allow to sit for 20 minutes, or until soft.
• In another bowl, pour boiling water over the wood ears and allow them to sit for 20 minutes also.
• Boil the potatoes for 10 minutes, then drain.
• When able to handle, slice the potatoes like fries.
• At the end of twenty minutes, drain the wood ears and cut into thin slices.
• Saute the onion with the oil in a large pan until it is tender.
• Add the tomato, ginger, garlic, paprika, and turmeric, stirring to mix.
• Add the potatoes and stir to coat them with the spices.
• Then add the peas, sliced wood ears, bell pepper, and water.
• Cook, stirring, until the potatoes are fork-tender, adding small amounts of water if needed.
• Drain the noodles, chop into smaller pieces (about into thirds), and add to the pan.
• Cook for 3-5 minutes more, or until heated through.
• Serve.