Peruvian Stir-fry (serves 2)

Source: Cusco Culinary

“Saltado”/ (sautee) is the product of the Peruvian and Chinese (Cantonese) gastronomy fusion. In which we use the stir fry technique, in woks over high heat and using creole and Asian products. Traditionally is served along with french fries and white rice. This recipe uses a puree potato base.

Ingredients:

• Stir-fry
• 4 Button Mushrooms (Medium Sized)
• 1 Jalapeno
• 1 Tomato (Vine)
• ½ Red Onion
• 1 Tbsp Chicken Stock
• Cilantro
• Salt and Pepper to Taste
• Vegetable Oil (as needed)
• Salsa de lomo saltado
• 2 Tbsp Soy Sauce
• 2 Tbsp Red Wine
• 1 Tbsp Red Wine Vinegar
• 1 Tbsp Oyster Sauce

• Puree Potato Base
• 9 oz Potatoes
• ½ Cup Butter
• ½ Cup Milk
• 1 Tbsp Tarragon
• 1 Tbsp Parsley

Instructions:

• Puree Potato Base
• Boil potatoes until tender (20-30 minutes)
• Let cool but peel while warm
• Process with butter, milk/cream, and seasonings
• Serve as base to Stir-fry
• Prepare the mes en place
• Julienne the Mushrooms, Jalapeno, Tomato, and Red Onion
• Make Salsa de lomo saltado
• Heat up wok using 2 tbsp Vegetable Oil
• Add-in Mushrooms, Jalapeno, Tomato, and Red Onion, season with salt and pepper and allow to sauté for one (1) minute
• Add-in Salsa de lomo satado and let reduce for a few seconds, turn off heat
• Dress stir-fry with cilantro