Peruvian Stir-Fry in a Long Handle Wok
Experience the vibrant flavors of Peru with this delightful stir-fry, featuring tender potatoes, sweet carrots, and crisp peapods, all cooked over a live-fire for an authentic taste. Enhanced by fragrant cilantro and a kick of jalapeño, this quick, healthy dish brings a taste of South America to your table. Perfect for a weeknight dinner with a spicy twist!
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 over a fire until fork-tender, about 10 minutes. Drain and set aside.
- 2.
In a Barebones Long Handle Wok, heat the vegetable oil over a live-fire.
- 3.
Add the minced garlic and jalapeño pepper, sauté for 1 minute until fragrant.
- 4.
Stir in the sliced carrots and stir-fry for 4 minutes until they become slightly tender.
- 5.
Incorporate the boiled potatoes, peapods, soy sauce, lime juice, ground cumin, and smoked paprika into the wok.
- 6.
Cook for an additional 3-4 minutes over the live-fire until the vegetables are well-coated and heated through.
- 7.
Remove from heat and season with salt and pepper to taste.
- 8.
Garnish with freshly chopped cilantro leaves before serving.