Spicy Peruvian Potato and Shrimp Stir-Fry

Cook rice or quinoa according to package directions.

In a wok or large skillet, heat olive oil over medium-high heat. Add diced potatoes and cook for 8-10 minutes, or until slightly softened and beginning to brown. Season with salt and pepper.

Add sliced onions and bell peppers to the skillet and cook for another 5 minutes, until softened.

Add minced garlic and Aji Panca paste to the skillet. Cook for 1 minute, stirring constantly, until fragrant.

Add shrimp to the skillet and cook for 3-5 minutes, or until pink and cooked through.

Stir in soy sauce and rice vinegar. Mix well to combine.

Taste and adjust seasoning as needed.

Serve hot over rice or quinoa, garnished with fresh cilantro.