Prep 15 mins
Cook 15 mins
In Tibet, mushrooms are gathered in the wild for use as a low cost meat substitute. The favorite is Sesha, however since it's not readily available outside of Tibet, other varieties such as oyster mushrooms are used in this dish at the Lhasa Moon, a Tibetan Restaurant located in San Francisco. Shitake mushrooms are an especially good substitute.
- 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
- 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.