Tibetan Mushrooms With Vegetables (Tse Sesha)
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
3
ingredients
- 1 1⁄2 lbs mushrooms
- 1 large carrot
- 2 tablespoons oil
- 2 garlic cloves, crushed
- 1⁄8 teaspoon black pepper
- 1 garlic clove, chopped
- 1 lb broccoli, cut into florets
- 1⁄2 red bell pepper, cut into 1-inch pieces
directions
- 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.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.