Peruvian-Style Stir Fry


  • 1 1/2 Pound Pork Tenderloin, Cut Into 1-inch Thick Strips
  • 3 Tablespoons Olive Oil
  • 1 Red Onion, Sliced Thickly
  • 1 1/2 Cups Plum Tomatoes, Sliced Thickly, Seeds Removed
  • 1 Teaspoon Cumin
  • 2 Tablespoons Soy Sauce
  • 3 Tablespoons Rice Vinegar
  • 1/4 Cup Fresh Cilantro, Chopped
  • 2 Tablespoons Green Onions, Sliced

Peruvian Marinade

  • 3 Tablespoons Garlic, Minced
  • 2 Tablespoons Kosher Salt
  • 2 Teaspoons Cumin
  • 1/4 Cup Rice Vinegar
  • 3 Tablespoons Soy Sauce

Serve With

  • 2 Cups French Fries, Freshly Fried Or Use Baked Fries
  • 1 Teaspoon Kosher Salt
  • 1 Key Lime, Halved
  • Cooked White Rice



  • Serving Size: 4
  • Cook time: 30 Minutes

A veritable blast of bold and bright flavors in every bite, take a “wok” on the pork side with this spin on a traditional Peruvian dish.

For Marinade:

  • In a small bowl, combine all marinade ingredients and mix.
    Marinate the pork and cover bowl with a plastic wrap. Refrigerate for 1 hour. Using a wok or a sauté pan, bring to high heat, add olive oil and onions, sauté for three minutes stirring occasionally. Add pork (discarding the marinade) and cook until golden brown, approximately 7 minutes.
  • Add tomatoes, cumin, soy sauce, rice vinegar, cilantro, green onion and cook for another 5 minutes.
  • Serve with white rice and French fries, garnish with key limes.