A Peruvian Stir-Fry
Vegan & Gluten-Free Version
2 Portobella Mushrooms
1 lb Button Mushrooms
2 Vine Ripened Tomatoes
1 Green, 1 Yellow, 1 Red Pepper
4 Aji Peppers
1 Medium Red Onion
2 Cloves Of Garlic
1 small thumb of Ginger
2 tablespoons of Gluten Free Tamari (or Liquid Aminos)
1 tablespoon of Rice Wine Vinegar
1/4 teaspoon of Ground Cumin
1/4 teaspoon of Liquid Smoke
juice of 1 small lime
1/2 tablespoon of Coconut Oil
1 tablespoon of Finely Chopped Cilantro
Baked Sweet Potato Fries:
2 medium Sweet Potatoes (or 1 extra large)
1/4 teaspoon of Paprika
1/4 teaspoon of Cayenne
Salt to taste
1 teaspoon of Olive Oil (optional)
Slice all the vegetables into long thin strips, cut the tomato into wedges and finely chop the garlic, cilantro and ginger.
Heat a large wok or pan, add the coconut oil or you can water saute. Start by cooking your onion, ginger and garlic for a couple of minutes. Once your onions soften, add the mushrooms and stir-fry til they soften up. Now add all peppers and cook for a few minutes. Add the sauce and stir it in. Finally add the tomatoes and cook them for a couple of minutes.
Top with a little cilantro.
Directions For Sweet Potato Fries:
Pre-heat oven to 450 degrees Fahrenheit. Grease a baking sheet.
Peel and cut the sweet potatoes into wedges. Toss with olive oil, salt and spice.
Spread out the potatoes onto the baking sheet. Bake for 25-30min or more, depending on how crispy you want the fries to be.