This vegetarian version of lomo saltado, a favorite Peruvian dish, is perfect to use up eggs and a garden full of zucchinis and tomatoes.
Preparation Time
20 mins
Cooking Time
50 mins
Total Time
1 hr 10 mins
Calories
995 Calories
Recipe Instructions
Step 1
Preheat the oven to 200 degrees F (95 degrees C).
Step 2
Place zucchini strips into a resealable plastic bag. Add flour and Italian seasoning; shake to coat well.
Step 3
Heat vegetable oil in a deep skillet to 350 degrees F (175 degrees C). Fry coated zucchini in hot oil for 3 minutes. Salt and drain on a wire rack. Return zucchini fries to hot oil and cook until lightly browned, about 3 minutes more. Return fries to the wire rack and keep warm in the preheated oven.
Step 4
Heat olive oil in a deep pot over medium heat until shimmering. Cook onion until lightly browned, about 5 minutes. Add garlic and ginger and cook another 2 minutes. Add tomatoes, eggs, soy sauce, and sugar. Bring to a boil and immediately reduce to a simmer. Cook for 30 minutes more.
Step 5
Plate by scooping saltado over a bowl of rice. Top with zucchini fries.
Ingredients
1 cup all-purpose flour
1 tablespoon white sugar
salt to taste
1 tablespoon olive oil
3 tablespoons soy sauce
1 cup vegetable oil, or as needed
2 cups cooked rice
1 clove garlic, minced, or to taste
1 pinch Italian seasoning, or to taste
1 onion, chopped, or to taste
1 teaspoon minced fresh ginger, or to taste
8 hard-boiled eggs, peeled
1 extra large zucchini - halved lengthwise, seeded, and cut into French fries
