Tibetan Green Beans With Potatoes (Tema)

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.

• Ready In: 25 mins
• Serves: 3-4

Ingredients

• 1  lb green beans
• 2  large potatoes
• 1⁄2 small red bell pepper, thinly sliced
• 1⁄2 onion, chopped
• 1  tablespoon  oil
• 2  garlic cloves, finely chopped
• 1⁄2 teaspoon paprika
• 1  inch fresh ginger, finely chopped
• 1  jalapeno pepper, coarsely chopped
• 1⁄2 tomatoes, 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.