Editor’s Note: My first experience with Grace Young’s Cookbook, Stir-Frying to the Sky’s Edge, led me to enter the delicious world of the wok. I prepared Yang Chow Fried Rice and Beef Broccoli—recipes featured in Grace’s award-winning cookbook.
Although I love and appreciate the flavor and convenience of take-out food, preparing fresh-from-the-wok food was a transformational experience. The textures, flavors, and aromas were like going from black-and-white to full, vibrant color. So, thanks Grace Young for that experience! This recipe also reflects the wonderful fusion of Asian and Latino ingredients and techniques as found in Peru, for example, where woks meet Latino flavors and ingredients for a wonderful taste experience.
Read Related: Stir Fried Beef and Potatoes
Some lessons learned from Grace and from actual cooking with a wok…make sure to have all of your ingredients and supplies at hand and ready to go (mise en place) because once the actual cooking process is underway everything happens very quickly. Also, in my experience, the food cooks much faster so make sure your dining guests are nearby to enjoy the freshest possible dishes.
LOMO SALTADO Serves: 2-3 as a main dish or 4 as part of a multi-course meal
Ingredients 12 oz russet potatoes, peeled and cut into sticks 3 inches long by 3/8 inch wide (about 2 cups) 12 oz lean ﬁlet mignon 2 TSP soy sauce 2 TSP red wine vinegar 3 cups plus 2 TBSP peanut or vegetable oil 1 TBSP minced garlic ¾ TSP salt ¼ TSP freshly ground pepper 1 small red onion, cut into thin wedges (about 1 cup) 1 medium ripe tomato, cut into thin wedges ¼ TSP sugar 1 to 3 TSP aji amarillo chili, seeded and cut into scant ¼”-thick slices 2 TBSP chopped cilantro