Lomo Saltado, vegetarian Peruvian stirfry

Lomo Saltado, vegetarian Peruvian stirfry

Lomo Saltado, vegetarian Peruvian stirfry

The first time I ate this amazing meal was at my friend Barbara’s. She’s from Peru. We had so many amazing things to eat that day…she even made a vegetarian version for me!

I have since re-created it a couple of time and would love to share the magic with you.

Ingredients

  • French fries or potatoes cut into friet-sized strips, 4 large potatoes
  • Sunflower oil – 2 tablespoons
  • Grilled vegetarian meat substitute – 1 package (or ungrilled…it’s up to you)
  • Garlic, crushed – 3-4 or to taste
  • shallots, julienned – 4-5 depends on size
  • red pepper, julienned- 1
  • tomatoes, thinly sliced – 4-5 medium
  • white vinegar, 1 tablespoon
  • soy sauce, 1.5 tablespoons
  • red chiles, fresh – 1 or more to taste
  • salt + pepper, to taste
  • cilantro, fresh, chopped
  1.  Bake frozen friets according to package directions or fry in the pan with very hot oil, remove friets with a slotted spoon and set aside, covered to keep them warm.
  2. Pour oil in a wok and turn heat on high. Once the oil is very hot add the gegrilde filet and cook until brown. This will only take a minute or two. You don’t want the filets to soak in the oil, but rather to be cooked very fast.
  3. Remove the filets with a slotted spoon and set aside. 
  4. If necessary, add more oil to pan and heat to very high. Add shallots and garlic, cook to browned/fried.
  5. Toss in red pepper, chiles and tomatoes and fry until mixture is hot.
  6. Add filets back to pan.
  7. Add white vinegar and soy sauce to pan and mix.
  8. Add salt and pepper, to taste.
  9. Top mixture, in the pan, with warmed fries and cilantro. Serve in the pan. Dish out with tongs.

 

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