String Beans with Potatoes
(Tema)
This is a vegetarian version of the Tibetan dish
Tema tang Sha (String Beans with Beef).
Ingredients
-
1 lb. string beans
-
2 large potatoes
-
½ small red pepper, thinly
sliced
-
½ onion, chopped
-
1 tablespoon oil
-
2 cloves garlic, finely chopped
-
½ teaspoon paprika
-
1 inch fresh ginger, finely
chopped
-
1 jalapeño chili, coarsely
chopped
-
½ tomato, chopped
-
1 teaspoon soy sauce
-
salt to taste
Method
- Cut the string beans diagonally into 1½-inch
pieces.
- Cut the potatoes like French fries, about the same
size as the beans.
- Slice the red pepper very thinly.
- Sauté the onion in oil over high heat until softened,
along with the garlic, paprika, and ginger.
- Add the potatoes, chili, and tomato, and stir-fry
until the tomato cooks dry.
- Add the string beans and stir-fry till just tender,
about 8-9 minutes.
- Add the soy sauce, red pepper, and salt, stirring in
quickly.
 This
recipe is excerpted from "The
Lhasa Moon Tibetan Cookbook", ©1999, by Tsering Wangmo and
Zara Houshmand. The cookbook offers the Lhasa Moon Restaurant's most
popular Tibetan dishes, with a unique mix of Asian influences and Tibetan
regional ones -- cuisine which delights vegetarians and meat lovers alive.
Reprinted with permission from the publisher, Snow Lion Publications,
Ithaca, NY. http://snowlionpub.com.
Info/Order
this book
About The Authors
 TSERING
WANGMO, owner of Lhasa Moon (a Tibetan restaurant in San Francisco),
is also a famous Tibetan actress, singer, and dancer. She is a founding
member of Chakasam-pa Tibetan opera troupe in San Francisco.
ZARA HOUSHMAND is an Iranian-American writer. She is active in modern
Iranian theatre, as well as traditional Balinese puppetry, and her own
plays have been produced in San Francisco, Los Angeles, and New York. She
cooks compulsively for friends and especially enjoys cooking for
retreats. |
