Tibetan Green Beans With Potatoes (Tema)

lynnski / LA's Note:

This a vegetarian version of Tema Tang Sha, as it is prepared at the Lhasa Moon Tibetan Restaurant, located in San Francisco. This is a flexible recipe. For the original meaty version, just add strips of beef stir-fried.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 3

• 1 lb green beans
• 2 large potatoes
• ½ small red bell pepper , thinly sliced
• ½ onion , chopped
• 1 tablespoon oil
• 2 garlic cloves , finely chopped
• ½ teaspoon paprika
• 1 inch fresh ginger , finely chopped
• 1 jalapeno pepper , coarsely chopped
• ½ tomato , chopped
• 1 teaspoon soy sauce
• salt , to taste

Directions:

1. Cut the green beans diagonally into 1 1/2-inch pieces.
2. Cut the potatoes like french fries, about the same size as the beans.
3. Slice the red bell pepper very thinly.
4. In a wok or skillet, saute the onion in oil over high heat until softened, add the garlic, paprika and ginger and saute a few minutes more.
5. Add the potatoes, jalapeno and tomato, and stir-fry until the tomato cooks dry.
6. Add the green beans and stir-fry until just tender, about 8 minutes.
7. Add the soy sauce, red-pepper and salt stirring in quickly.