The Fire of Peru: Recipes and Stories from My Peruvian Kitchen by Ricardo Zarate & Jenn Garbee

Author:Ricardo Zarate & Jenn Garbee [Zarate, Ricardo]
Language: eng
Format: azw3
Tags: Cooking
Publisher: HMH Books
Published: 2015-10-19T16:00:00+00:00

Shake up all of the ingredients in a small jar, or stir them together in another storage container. Cover and refrigerate the sauce for up to 1 week.

Saltado de Beterragas

Beet Stir-Fry with Green Beans & Peas

You can use whatever vegetables you like in this stir-fry, but I love the way the sugar in beets caramelizes when you blast them at very high heat. Add the less-moist vegetables, like the beets, onion, and green beans, toward the beginning of the cooking time and save the juicier tomatoes for last. As with Lomo Saltado (page 140), serve this with your favorite style of cooked potatoes or rice, or rewarm leftover potatoes or rice.

About 1 cup baby fingerlings or roughly chopped potatoes, 2 handfuls of homemade or good-quality frozen french fries, or about 1½ cups rice

1 large or 2 small beets, roasted and peeled (see page 176)

½ medium red onion

Small handful of green beans or haricots verts, steamed

Small handful of frozen peas, thawed

1 ripe medium heirloom, beefsteak, or other juicy tomato, or 2 plum tomatoes

2 scallions

3 or 4 sprigs fresh cilantro

1½ tablespoons Saltado Sauce (page 138)

1 tablespoon soy sauce, preferably a good-quality Japanese brand, or 2 teaspoons tamari, or more to taste

2 to 3 tablespoons canola or other vegetable oil

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