tibetan-stir-fry

I am grateful to live part time in southern Colorado in a small, remote spiritual community in the Sangre De Criso Mountains called Crestone. We have a lot of varying spiritual centers here, about 34, and a number of them are Tibetan Buddhist. For many years my Bhutanese friend Tsering and his family ran a local restaurant called the Desert Sage that sadly just closed this month. We will miss the restaurant and his family but in celebration of the many treasured years, I tried to make our very favorite stir fry dish at home- a vegan version of Tibetan Shapta. Ours came out well using vegan Be’f tips, but it is… spicy and warms you from the inside!

Vegan Tibetan Shapta Recipe

Shabda or Shapta is a traditional Tibetan dish of stir-fried meat and vegetables with a little bit of chili and herbs.

tibetan-shapta

Ingredients:

• 1 tsp. powered ginger or 1 T. fresh chopped
• 4 garlic cloves, peeled and chopped
• 6 chopped crimini mushrooms
• 1 tomato chopped
• 8 T. organic tomato sauce
• 1 sliced organic zucchini
• 1 small head of broccoli florets, separated
• 1 organic red pepper chopped
• 9 oz. vegan be’f tips sliced
• 4 T. soy sauce
• 1 large organic onion chopped
• 1 tsp. garam masala (optional), 1/2 cup peanuts(optional), 1 tsp. honey to taste (optional)
• 6 dried red chilies cut in half
• 6 T. olive oil
• 1 cup vegetable stock, from vegetable bullion is fine
• 1/2 cup chopped green onions
• 1 cup cooked basmati rice, with salt, olive oil and vegan butter to taste

Instructions:

1. Slice the be’f and marinate in a bowl with soy sauce and ginger.
2. Make rice, and season with salt, olive oil and vegan butter to taste.
3. Heat 4T. of the olive oil on med. high heat, and saute garlic, ginger and onions in a large skillet or wok.
4. Add hot peppers, tomato sauce and spices.
5. Add a bit more oil and lightly fry vegan beef tips with soy on the other side of the skillet then add broccoli, cook on low.
6. In a separate frying pan add oil and pan fry the mushrooms and zucchini.
7. Add all items to main skillet, add vegetable stock.
8. Place a lid on the skillet, stir and simmer on medium heat.
9. When ready to serve, mix in green onions and use some on the top for garnish.
10. Serve with warm basmati rice!

Serves 4.

 

tibetan-stir-frys

tibetan-shap-ta

Vegan Be’f Tips

 

tibetan-stir-fry

 

tibetan-stir-fry

Vegan Tibetan Shapta Recipe

Shabda or Shapta is a traditional Tibetan dish of stir-fried meat and vegetables with a little bit of chili and herbs.

Ingredients
  

  • 1 tsp. powered ginger or 1 T. fresh chopped
  • 4 garlic cloves peeled and chopped
  • 6 chopped crimini mushrooms
  • 1 tomato chopped
  • 8 T. organic tomato sauce
  • 1 sliced organic zucchini
  • 1 small head of broccoli florets separated
  • 1 organic red pepper chopped
  • 9 oz. vegan be'f tips sliced
  • 4 T. soy sauce
  • 1 large organic onion chopped
  • 1 tsp. garam masala optional, 1/2 cup peanuts(optional), 1 tsp. honey to taste (optional)
  • 6 dried red chilies cut in half
  • 6 T. olive oil
  • 1 cup vegetable stock from vegetable bullion is fine
  • 1/2 cup chopped green onions
  • 1 cup cooked basmati rice with salt, olive oil and vegan butter to taste

Instructions
 

  • Slice the be'f and marinate in a bowl with soy sauce and ginger.
  • Make rice, and season with salt olive oil and vegan butter to taste.
  • Heat 4T. of the olive oil, and saute garlic, ginger and onions in a large skillet or wok.
  • Add hot pepper, tomato sauce and spices.
  • Add a bit more oil and lightly fried vegan beef tips on the other side of the skillet then add broccoli.
  • In a separate frying pan add oil and pan fry the mushrooms and zucchini.
  • Add all items to main skillet, add vegetable stock.
  • Place a lid on the skillet, stir and simmer on medium heat.
  • When ready to serve, mix in green onions and use some on the top for garnish.
  • Serve with warm basmati rice!
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