10 Minutes 4 Portions
By Doreen Colondres
Peruvian cuisine is inspired by ancient civilizations with thousands of years of tasty traditions, and a delicious fusion of Asian and native culinary secrets. Expertly prepared with savory quinoa and stir-fried pork tenderloin strips, Chaufa is no exception: it’s delicious and nutritious.
- 1 1/2 lbs. of pork tenderloin, cut into 2” strips
- 1 cup white (pearl) quinoa
- 2 oz. of bacon, minced
- 2 tbsp. toasted sesame seed oil
- 1 egg, beaten
- 1 red pepper, julienne cut
- 8 oz. mushrooms, cut in quarters
- 1/2 cup sweet peas
- 2 fresh garlic cloves, minced
- 2 tsp. grated ginger
- 2 tbsp. low sodium soy sauce
- 1/4 cup green onions (scallions), finely chopped
- ¼ cup cilantro, minced
- Salt and pepper to taste
Using a colander, clean the quinoa under running water for 30 seconds. In a small pot, bring 2 cups of water to boil, add the quinoa, salt to taste, stir, cover and reduce temperature to low. Cook for 12 minutes. Serve on a plate and set aside.
Using a wok or a nonstick large pan on high heat, add the bacon and cook for 2-3 minutes or until crunchy and set aside. Then add the egg and cook for 30 seconds and set aside. On the same pan, add two tablespoon of sesame oil, the pork and cook for about 3-5 minutes. Add salt and pepper to taste and keep stirring. Add the pepper, mushrooms, sweet peas, garlic, ginger and stir constantly for 2 minutes. Add the cooked quinoa, the cooked egg, the bacon, soy sauce, green onions, cilantro and keep stirring for 1-2 more minutes. Taste, serve and enjoy.
Chaufa is the name of Peruvian stir-fried rice inspired by Chinese cuisine. This easy-to-make flavorful version has quinoa instead of rice for a healthy and tasty option. You can also add any veggie or chile that you like.
Discover more flavorful recipes at PorkTeInspira.com.