Peruvian Stir-Fry in a Long Handle Wok

"Remix of Peruvian Potato Carrot Stir-Fry (Adapt & Rewrite; Specify a “Barebones Long Handle Wok” as the implement to use in the directions; specify “over a live-fire” as the heat source; append “in a Long Handle Wok” to recipe name)"

CellarDog47

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12/2/2024

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servings

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

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!

stir-fry peruvian healthy vegetables spicy

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Name: Peruvian Stir-Fry in a Long Handle Wok
Yield: 4
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

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