Momma always said eat your veggies. It’s easy with this dish which features a Japanese-Peruvian flair. That’s what’s on the menu tonight as we grab a Bite with Belkys.

The Chef: Chino Liu
The Restaurant: 26 Sushi & Tapas in Surfside
The Dish: Vegetarian Chaufa

8 ounces white rice
2 ounces maduros (plantains)
3 ounces soy sauce
2 ounces sesame oil
1 egg
2 ounces julienned carrots
2 ounces julienned snow peas
2 ounces carrots and peas mix
2 ounces Choclo Desgranado
2 ounces bean sprouts
¼ ounce ginger
1 Tbs chopped scallions

Method of Preparation:
– Put vegetable oil in a hot wok. When it smokes, add an egg and scramble it. Add cooked rice and continue to stir.

– When the rice is hot, add julienned carrots, snow peas, a pea and carrot mix, sweet plantains and a peruvian corn called choclo.

– Add hoison sauce and blend well. Add soy sauce and bean sprouts. Finish with a splash of sesame oil.

To Plate:
– Dish the Chaufa into a bowl and garnish with pickled ginger and chopped scallions.

Serving suggestion: Chicha (a Peruvian Sangria)

Serves: 2

26 Sushi & Tapas
9487 Harding Ave
Surfside, FL, 33154

Show a copy of the recipe and get a complimentary glass of wine with your meal now through May 10 and for the latest and greatest on all things culinary, check out my Bite Blog.

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