Peruvian Potato Carrot Stir-Fry
A vibrant and flavorful Peruvian-inspired stir-fry featuring tender potatoes, sweet carrots, crisp peapods, and fragrant cilantro. This quick and healthy main dish is bursting with zesty flavors and served with a hint of spice. Perfect for a delicious weeknight dinner or when you crave a taste of South America.
ingredients
- 4 medium potatoes, peeled and cut into bite-sized cubes
- 2 large carrots, peeled and sliced diagonally
- 1 cup peapods, ends trimmed
- 1/2 cup fresh cilantro leaves, roughly chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
steps
- 1.
Boil the potato cubes in salted water until fork-tender, about 10 minutes. Drain and set aside.
- 2.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and jalapeño pepper, sauté for 1 minute until fragrant.
- 3.
Add the sliced carrots to the skillet and stir-fry for 4 minutes until slightly tender.
- 4.
Stir in the boiled potatoes, peapods, soy sauce, lime juice, ground cumin, and smoked paprika. Cook for an additional 3-4 minutes until the vegetables are well-coated and heated through.
- 5.
Remove from heat and season with salt and pepper to taste.
- 6.
Garnish with freshly chopped cilantro leaves before serving.
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