Called Tse Ping, this is a vegetarian version of a dish often served at weddings and other Tibetan celebrations.
- 3 red potatoes
- 4 ounces bean thread noodles
- ½ cup dried wood ear mushrooms
- 1 onion, chopped
- 1 tomato, chopped
- 1 tablespoon vegetable oil
- 1 teaspoon paprika
- 1 teaspoon turmeric
- ½ inch ginger, finely grated
- 2 cloves garlic, crushed
- ¼ cup green peas, fresh or frozen
- ¼ red bell pepper, cut into thin strips
- ¼ cup water
- Cover the noodles in very hot water and allow to sit for 20 minutes, or until soft.
- In another bowl, pour boiling water over the wood ears and allow them to sit for 20 minutes also.
- Boil the potatoes for 10 minutes, then drain.
- When able to handle, slice the potatoes like fries.
- At the end of twenty minutes, drain the wood ears and cut into thin slices.
- Saute the Onion with the oil in a large pan until it is tender.
- Add the tomato, ginger, garlic, paprika, and turmeric, stirring to mix.
- Add the potatoes and stir to coat them with the spices.
- Then add the Peas, sliced wood ears, bell pepper, and water.
- Cook, stirring, until the potatoes are fork-tender, adding small amounts of water if needed.
- Drain the noodles, chop into smaller pieces (about into thirds), and add to the pan.
- Cook for 3-5 minutes more, or until heated through.
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