Seitan Saltado (Peruvian Stir-Fry with Potatoes)

Cut down on the quantity of your time this instruction takes by prepping the vegetables and aggregation ingredients once you’ve place the french-fried potatoes within the kitchen appliance. Note: prepackaged seitan could contain soy product and additional fat; use home-brewed seitan to eliminate these ingredients.

Seitan Saltado (Peruvian Stir-Fry with Potatoes)

Lomo Saltado could be a Peruvian dish that mixes strips of beef with deep-fried potatoes in an exceedingly stir-fry. (“Lomo” suggests that loin and “saltado” suggests that sauté.) It’s a fusion of Chinese and Republic of Peruvian dishes that has become a part of the thought cookery in Peru.

In my vegetarian version, I created a really easy substitution of prepackaged seitan for the normal tenderloin, and that I baked my french-fried potatoes instead of cooking them. Normally, the dish would come with yellow peppers referred to as aji metropolis, that ar terribly tough to seek out in my neighborhood, therefore I used one red bell pepper for volume and a jalapeño for warmth. It had been easy, delicious, and, with the potatoes and rice, terribly filling. We have a tendency to Greek deity it with Sriracha for a touch additional zing.

Seitan Saltado (Peruvian Stir-Fry with Potatoes)

  • 1 pound Russet or Yukon Gold potatoes (about 3 medium)
  • Salt and freshly ground black pepper to taste
  • 15 ounces seitan sliced (see Notes below)
  • 1/4 cup minced parsley
  • 1 large tomato chopped
  • 2 cloves garlic minced or pressed
  • 1/8 teaspoon freshly-ground black pepper
  • 1 in large red onion sliced in wedges
  • 1 large bell pepper seeded and sliced
  • 1 jalapeno pepper seeded and diced (adds heat–reduce if necessary)
  • 1 teaspoon ground cumin
  • 2 tablespoons red wine vinegar
  • 1 tablespoon soy sauce or coconut aminos

  1. Preheat oven to 400F. Line a baking sheet with parchment paper. Cut the potatoes into French fries, whatever size you like. (I used my mandolin to make skinny fries about 1/4-inch thick.) Sprinkle the fries with salt and pepper and spread in a single layer on the baking sheet. Bake, turning every 10-15 minutes, until fries are browning and becoming crispy, about 40 minutes depending on the size of your fries. Keep warm.
  2. While the fries are cooking, combine the seitan in a large bowl with the cumin, garlic, and a generous grinding of black pepper. Allow to marinate briefly while you prepare the other ingredients.
  3. When the fries are almost done, heat a large non-stick wok or skillet. Sauté the red onion until it begins to soften, about 2 minutes. Add the bell and jalapeño peppers and cook another two minutes. Add the seitan and chopped tomato and cook, stirring, until hot throughout. Stir in the vinegar and soy sauce and gently fold in the French fries and parsley. Serve alone or over rice with hot sauce on the side.

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