Portobello Lomo Saltado

Ingredients (4)

4 package Portobello mushrooms (2-4 large mushrooms), sliced.

2 garlic cloves finely diced

2 tablespoon(s) vegetable oil

2 red onion cut in thick slices

2 tomatoes cut in thick slices

1 seeded and ribbed aji amarillo chili pepper cut in thin slices (you can substitute with 1 tablespoon of aji¬ amarillo paste, or with any chili pepper you can find)

2 tablespoon(s) soy sauce

2 tablespoon(s) red wine vinegar

Salt and pepper

1/2 cup(s) fresh cilantro, chopped

4 French fries

White or brown rice cooked with 2 finely chopped garlic cloves, as a side dish

  1. Place pan over very high heat. Add the oil and saute the portobellos, garlic, onion, tomato, chili pepper, and stir for a couple of minutes. 
  2. Add the soy sauce and vinegar, and mix everything. Season with more salt and pepper.
  3. Take off the heat, add chopped cilantro and serve at once with French fries and white rice, and the juice from the stir-fry.
  4. To make the French fries, cut the potatoes in thick slices. Heat a lot of oil in a pan, at high heat (enough to submerge the potatoes completely).
  5. When the oil is bubbling, put some potato slices in a metal scoop colander or strainer, and insert in the pan, holding it from the top or handle. The potatoes should be submerged in the oil.
  6. When golden, put over a dish covered in paper towel, and season with salt. Repeat until all the French fried are ready.