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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.
Prepare the Sauce and Vegetables: In a small bowl, whisk together the soy sauce and red wine vinegar. Set aside. Ensure all your vegetables are chopped and ready, as the stir-frying process is very quick.
Sear the Mushrooms: Heat 2 tablespoons of vegetable oil in a large wok or heavy-bottomed skillet over high heat until it shimmers. Add the quartered mushrooms in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes without moving until deeply browned on one side. Toss and cook for another 1-2 minutes. Remove the mushrooms from the pan and set aside.
Sauté Aromatics: Add the remaining 1 tablespoon of oil to the hot skillet. Add the red onion wedges and stir-fry for about 2 minutes until they begin to soften but remain crisp. Add the minced garlic and ají amarillo paste, and cook for another 30-60 seconds until fragrant.
Combine and Finish: Return the seared mushrooms to the skillet. Pour the soy sauce and vinegar mixture over everything and toss vigorously to combine. Add the tomato wedges and cook for just 1 minute, so they heat through but retain their shape. Season with salt and pepper to taste.
Garnish and Serve: Remove the skillet from the heat and stir in the freshly chopped cilantro. Serve immediately over fluffy white rice and alongside crispy french fries for the authentic Peruvian experience.
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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.
This peruvian recipe takes 25 minutes to prepare and yields 4 servings. At 177.8 calories per serving with 5.76g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Use a mix of mushrooms like shiitake, oyster, or portobello for a more complex flavor and texture.
Incorporate sliced bell peppers (any color) or snow peas along with the onions for extra crunch and nutrition.
Increase the amount of ají amarillo paste or add a finely chopped rocoto pepper along with the garlic for a significant heat boost.
Add a can of drained and rinsed chickpeas or some firm tofu (pressed and cubed) along with the mushrooms for extra plant-based protein.
Cremini mushrooms are an excellent source of B vitamins like riboflavin, niacin, and pantothenic acid, which are crucial for energy production and maintaining a healthy nervous system.
This dish is loaded with antioxidants from garlic, onions, and tomatoes (especially lycopene), which help protect your cells from damage caused by free radicals.
Mushrooms contain prebiotics, which nourish beneficial gut bacteria. A healthy gut microbiome is linked to improved digestion, immunity, and overall health.
As a completely vegetarian dish, it provides a satisfying, 'meaty' texture from mushrooms while being lower in saturated fat compared to its traditional beef counterpart.
Yes, it is a relatively healthy dish. It's packed with vegetables, and mushrooms are a great low-calorie source of vitamins and minerals. To make it healthier, you can use low-sodium soy sauce and serve it with brown rice and baked fries instead of white rice and fried potatoes.
One serving of the Saltado de Champiñones itself (without rice or fries) contains approximately 170-190 calories. The final calorie count will depend on the portion sizes of the rice and fries you serve with it.
'Saltado' is a Spanish word that means 'jumped' or 'sautéed'. It refers to the Chinese stir-frying technique (wok cooking) that was introduced to Peru and became a staple of Chifa (Chinese-Peruvian) cuisine.
Ají amarillo paste can be found in Latin American grocery stores or in the international aisle of larger supermarkets. You can also easily find it for purchase online.
This dish is best enjoyed immediately after cooking to maintain the crisp texture of the vegetables and the sear on the mushrooms. Reheating can make the vegetables soggy. If you need to prep ahead, you can chop all the vegetables and mix the sauce in advance.
