peruvian

Peruvian Spiced Mushroom Saltado with Cassava

This stir-fried dish pairs cassava, peeled and cut into chunks with mushrooms, sliced, red onion, sliced and tomato, cut into wedges. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Vegan Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

12 g Protein

111 g Carbohydrates

17 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

231g cassava (yuca), peeled and cut into chunks 370 kcal
16g olive oil 141 kcal
196g mushrooms, sliced 43 kcal
80g red onion, sliced 32 kcal
142g tomato, cut into wedges 26 kcal
5g garlic, minced 7 kcal
9g aji panca paste 16 kcal
11g soy sauce 8 kcal
9g red wine vinegar 7 kcal
1g salt 0 kcal

Cooking instructions

cassava (yuca)
Bring a small pot of salted water to a boil. Add cassava and simmer 12-15 minutes until tender; drain well.
olive oilmushrooms
Heat olive oil in a hot skillet or wok over high heat. Add mushrooms and sear without moving for 2 minutes, then toss and cook 2 minutes more.
red oniongarlicaji panca paste
Add red onion and cook 1 minute. Add garlic and aji panca paste and stir-fry 30 seconds until fragrant.
tomato
Add tomato wedges and cook 1 minute so they soften but hold shape.
soy saucered wine vinegar
Stir in soy sauce and red wine vinegar; toss everything together for 30-60 seconds to glaze.
cassava (yuca)mushrooms
Serve the mushroom saltado over the cassava, with any skillet juices spooned on top.