Peruvian Lomo Saltado with Portobello & Seitan

Gather

Ingredients

• 12 oz portobello mushroom caps, gills scraped clean, sliced into 1/2-inch thick strips
• 8 oz artisan seitan or firm pressed tofu, cut into 1/2-inch strips
• 1 lb russet or Yukon Gold potatoes, cut into 1/2-inch batons (for crispy fries, or 3 cups thick oven-baked fries)
• 3 tbsp high-heat avocado or peanut oil, divided
• 1 large red onion, cut into thick 1/2-inch root-attached wedges
• 3 ripe Roma (plum) tomatoes, cut into thick wedges
• 1 fresh yellow ají amarillo pepper (or 1 tbsp ají amarillo paste), seeded and cut into thin matchsticks
• 4 garlic cloves, finely minced
• 1 tsp grated fresh ginger (signature Chifa aromatic)
• 3 tbsp low-sodium soy sauce or tamari
• 2 tbsp red wine vinegar
• 1/3 cup rich mushroom or vegetable stock
• 1 tsp ground cumin
• 1/2 cup fresh cilantro leaves and tender stems, roughly chopped
• 2 scallions, cut into 1-inch bias pieces
• 3 cups steamed Peruvian garlic white rice (arroz blanco), for serving
• Coarse sea salt and freshly cracked black pepper

Make

Method

1. 01Crisp the potato fries: Preheat oven to 425°F (or air-fryer to 400°F). Toss the potato batons with 1 tablespoon oil and 1/2 teaspoon sea salt. Roast for 25 to 28 minutes, flipping halfway, until blistered, golden, and crisp.
2. 02Season the portobello & seitan: Toss the portobello and seitan strips with ground cumin, 1 teaspoon soy sauce, and freshly cracked black pepper.
3. 03Sear over blistering heat: Heat a large carbon-steel wok or heavy cast-iron skillet over high heat until smoking. Add 1 tablespoon oil and sear the portobello and seitan strips in a single layer without moving for 2 minutes until deeply charred at the edges, then toss for 1 minute more and transfer to a warm plate.
4. 04Flash-sear the red onions & ají: Add the remaining 1 tablespoon oil to the hot wok. Toss in the thick red onion wedges and ají amarillo julienne; stir-fry for 90 seconds so the onions turn vibrant magenta and slightly charred while staying crisp-tender.
5. 05Aromatics & tomatoes: Add the minced garlic, grated ginger, and tomato wedges; toss for 45 seconds just until the tomato skins blister without losing their shape.
6. 06Deglaze with soy & vinegar: Return the seared portobello and seitan to the wok. Pour the red wine vinegar and remaining soy sauce around the screaming-hot perimeter of the wok so it sizzles and caramelizes on contact, followed by the mushroom stock.
7. 07Fold in fries & herbs: Remove from heat, toss in the chopped cilantro, scallions, and half of the crispy fries so they catch the glossy pan jus while staying crunchy.
8. 08Plate Lima-style: Mound hot garlic rice on one side of each plate, pile the smoky lomo saltado and remaining crisp fries alongside, and spoon the tangy pan juices over top.