The word “chaufa” is derived from the Chinese and means “eating rice.” This is Chinese-style fried rice with a Peruvian twist.
1. Prepare rice. Set aside.
2. Parboil the carrots for 3 minutes, then remove and set aside.
3. Heat the canola oil in a wok or large sauté pan over medium-high heat and stir-fry the ginger and garlic for a few seconds.
4. Add the carrots, red pepper, hearts of palm, cherry tomatoes, shallots, radish, and kale leaves and stir-fry for 5–7 minutes.
5. Add 2 tablespoons of the soy sauce and sauté for 1 minute.
6. Add the cooked rice, stir, and then add the remaining tablespoon of soy sauce and the sesame oil. Season to taste with salt.
7. Garnish the rice with the grated nuts and drops of Huancaina Sauce.
Excerpted from Lima The Cookbook by Virgilio Martinez, Mitchell Beazley 2015.
"Vegetables are perishable, so we don't have any indication of what they looked like 500 years ago," says James Nienhuis, a professor in the Department of Horticulture at the University of Wisconsin.