Julienne the chayote and bell peppers. Thinly slice the mushroom caps.
Heat the oil in a wok or frying pan. Add the garlic, onion and tomatoes. Sprinkle with salt and pepper. Cook over medium heat until very soft and the tomato pieces are falling apart.
Add the tamarind paste and sugar. Cook, stirring, for another half a minute.
Add the chayote, mushrooms and bell peppers. Sprinkle with a bit more salt and pepper. Lower the heat to medium-low, cover the pan and cook the vegetables for five minutes or just until done but not too soft. You want them to retain their texture and their shape so don’t overcook.
Sprinkle in the sesame seeds and serve the vegetables hot.
Chayote, shiitake and pepper with tamarind sauce printed from https://casaveneracion.com/chayote-shiitake-and-pepper-with-tamarind-sauce/ for personal use only. Not for republication nor distribution.