Group A: 125g cochayuyo; 2 tbsp. vegetarian barbecue sauce; 1.5 tsp. oil; 5 pcs. ginger; 5 pcs. star anise; some cilantro
Group B: 3 pcs ginger; ¼ slab sugar; 1 tsp. white vinegar
Seasonings: 1 tsp. sugar; ½ tsp. salt
- Soak cochayuyo in water for 3 hours. Wash cochayuyo and set aside.
- Put all ingredients in group B in a saucepan with water and bring to a boil. Add soaked cochayuyo and cook for 2-3 minutes. Remove from water and set aside for later.
- Preheat a wok with some oil and sauté star anise until aromatized. Add ginger and vegetarian barbecue sauce into the wok and stir-fry briefly. Add some water and cochayuyo. Sauté for 1 minute. Add seasoning and garnish with cilantro. Dish is ready to be served.
- For individual monitoring their sodium intake, you can ease up on the salt since cochayuyo has a naturally salty taste.