I introduced my boyfriend to Peruvian food and he became obsessed with Saltado de Vegetales, begging me to figure out how to make it at home. The waiter at my favorite Peruvian restaurant informed me that the key is aji amarillo paste. So I acquired some aji amarillo paste and got to work. My boyfriend is a happy man.

Guessipe

• oil for stir-frying
• 5 cloves garlic, minced
• 1 red onion, chopped
• 10 dried Chinese mushrooms, soaked in hot water for 30 minutes, then stemmed and halved
• 1 lotus root, peeled and thinly sliced
• 3 TBSP aji amarillo paste
• 3 TBSP soy sauce
• 2 TBSP lime juice
• 2 TBSP mushroom sauce
• 2 tsp maple syrup
• 1/2 tsp liquid smoke
• 1 small cabbage, chopped
• 3 roma tomatoes, quartered
• one bunch green onions, chopped
• salt and white pepper to taste

Stir fry the garlic and onion over medium heat for 1 minute.

Add the mushrooms and lotus root and stir fry for another few minutes.

Add the aji amarillo paste, soy sauce, lime juice, mushroom sauce, maple syrup, and liquid smoke. Stir.

Add the cabbage and stir fry until the cabbage softens.

Add the tomatoes and cook for 1 more minute. Remove from heat.

Add the green onions. Salt and pepper to taste. Serve over white rice.