Lomo Saltado ( Vegan ) - cooking recipe

Ingredients

2 cups rice
1 lb yukon gold potato (or your choice)
oil, for deep frying potatoes
2 tablespoons canola oil
1 large red onion, cut into eights or large strips
1 lb wheat gluten, strips about 1-2-inch long or 1 lb portabella mushroom
1 1/2 teaspoons aji yellow paste
4 tomatoes, cut into eighths
1 tablespoon parsley, chopped
1 tablespoon cilantro, chopped
1 tablespoon balsamic vinegar
2 tablespoons soy sauce
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons peruvian Pisco (optional)
1 tablespoon lime juice

Preparation

Prepare the rice and set aside (keep warm).
Heat oil to 325\u00b0, cut potatoes into french fries and fry for 5 minutes. Remove from oil.
Reheat oil to 375\u00b0 and resume cooking fries for about 2-3 more minutes (depending on size) until golden brown, crispy, and cooked through. Keep warm.
Heat 2 tablespoons oil in pan over medium-high heat. Add onion, gluten strips or mushrooms and fry until browned.
Add aji, tomatoes, parsley, cilantro, vinegar, soy sauce, and spices and cook for 2 minutes until tomatoes are softened.
If desired, sprinkle pisco on top of the dish and ignite (remember to extinguish, if necessary).
Squeeze lime juice over pan, add french fries, and quickly toss together. Serve over rice.