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A vibrant Peruvian stir-fry where meaty portobello mushrooms replace traditional beef. It's a savory, tangy, and slightly spicy dish with crisp-tender vegetables, perfect for a quick and flavorful weeknight dinner served with rice and fries.
Prepare Accompaniments
Prep Vegetables and Sauce
Sear the Mushrooms
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A simple yet essential Peruvian white rice, made fluffy and flavorful by toasting long-grain rice with garlic before steaming. The perfect foundation for any Peruvian meal, from lomo saltado to aji de gallina.
A vibrant Peruvian stir-fry where hearty mushrooms replace the traditional beef. Sautéed with onions, tomatoes, and a tangy soy-vinegar sauce, this dish is a fantastic vegetarian take on a beloved classic, typically served with fries and rice.
A creamy, spicy, and vibrant Peruvian green sauce that's bursting with flavor from aji amarillo, cilantro, and huacatay mint. The perfect zesty companion for grilled chicken, roasted potatoes, or as a dipping sauce for just about anything.
A vibrant Peruvian stir-fry where meaty portobello mushrooms replace traditional beef. It's a savory, tangy, and slightly spicy dish with crisp-tender vegetables, perfect for a quick and flavorful weeknight dinner served with rice and fries.
This peruvian recipe takes 30 minutes to prepare and yields 4 servings. At 494.25 calories per serving with 10.89g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Stir-fry Aromatics
Combine and Finish
Serve Immediately
Replace mushrooms with 1 lb of pressed, cubed extra-firm tofu or seitan strips. Sear them just as you would the mushrooms.
For extra heat, add one thinly sliced fresh aji amarillo or rocoto pepper along with the red onions.
If you can't find aji amarillo paste, add 1/2 teaspoon of smoked paprika along with the cumin to lend a smoky depth to the dish.
Feel free to add other quick-cooking vegetables like sliced bell peppers (any color) or snow peas for extra crunch and nutrition.
Portobello mushrooms provide a satisfying, meaty texture without the saturated fat and cholesterol of red meat, making this a heart-healthy main course.
The combination of tomatoes, onions, and garlic provides a powerful dose of antioxidants like lycopene and allicin, which help combat cellular damage.
Mushrooms are a natural source of B vitamins, including niacin (B3) and riboflavin (B2), which are essential for energy metabolism and maintaining healthy skin and nerve function.
With plenty of vegetables, this dish is a good source of dietary fiber, which aids in digestion and helps maintain stable blood sugar levels.
Lomo Saltado is a classic Peruvian stir-fry that showcases the country's 'Chifa' (Chinese-Peruvian) culinary fusion. Traditionally made with strips of beef sirloin, it's stir-fried with onions, tomatoes, and aji amarillo peppers, then tossed in a soy sauce-based sauce. This version uses mushrooms for a delicious vegetarian twist.
A serving of the mushroom stir-fry itself (without rice or fries) contains approximately 250-300 calories. When served with a standard portion of white rice and french fries, the total calorie count is closer to 600-700 calories per serving.
Yes, this version can be very healthy. It's plant-based, rich in vegetables, and provides fiber and vitamins. Mushrooms are a low-calorie, low-fat alternative to red meat. To maximize health benefits, bake the fries instead of deep-frying them and consider using brown rice.
Absolutely. The only ingredient containing gluten is soy sauce. Simply substitute it with an equal amount of gluten-free tamari or coconut aminos.
Aji amarillo is a bright orange Peruvian chili pepper with a fruity, medium-hot flavor. The paste is a key ingredient for authentic taste. If you can't find it, you can substitute with another chili paste like sambal oelek, or a mix of 1 tsp paprika and a pinch of cayenne pepper, though the unique fruity flavor will be missing.
Portobello mushrooms are excellent because their thick, meaty texture holds up well to high-heat cooking and mimics the texture of beef. Cremini mushrooms (baby bellas) are also a great choice. You can even use a mix of wild mushrooms for more complex flavor.
