Disclaimer: This is a sponsored conversation written by me on behalf of Kikkoman, in collaboration with Latina Blogger Connect. However, all the opinions, stories, experiences, and recipes are mine.
Salteados -or stir fries- are one of my favorite Peruvian dishes, especially my beloved lomo saltado, made with sirloin steak and seasoned with a delicious mixture of soy sauce and red wine vinegar. These kind of dishes are the result of the fusion of Peruvian and Chinese cuisines, and the Peruvian touch is given by the ají amarillo, and sometimes by a bit of the even hotter chili pepper known as rocoto. The usual way of serving this dish is next to some white fluffy rice and French fries.
Today my fridge was full of the veggies I bought at the farmer´s market this past weekend, and I had some Kikkoman Teriyaki Marinade and Sauce in the pantry. Naturally, I though of making a saltado, but since this lighter version was going to be vegetarian, I decided to serve it as a side dish accompanying a simple arroz chaufa (fried rice).
To make my saltado I used onions, sugar snap peas, ginger, carrot, bell pepper, baby corn and cherry tomatoes, but you can use any veggies you have in the fridge, and even better if they’re in season. For example, you could use garlic, soy sprouts, chayote squash or zucchini, chili peppers, cucumber, and cilantro. Now THAT would make a very interesting stir fry, don’t you think? Whatever ingredients you decide to use, just remember to keep it simple and avoid using salt or pepper to season it because the Teriyaki sauce is flavorful enough. Maybe less than 1/2 cup of this sauce will be enough to add flavor to the whole dish.
For those of you who don’t know much about the famous Teriyaki sauce, it was first created in Japan as a simple mixture of soy sauce and spices, and its name was inspired by its lustrous sheen. Japanese-Americans in Hawaii added fresh ginger, brown sugar, pineapple juice and green onions to produce the teriyaki we know and love today.
When making this dish, be careful not to overcook the vegetables. The idea is that they remain al dente and keep their vibrant colors. You may add some pieces of tofu for extra texture and to give it a protein boost, or top it with some chopped spring onions like I did to decorate it and give it an exciting added flavor. To give it a crunch, add some cashews or peanuts at the end of the cooking process.
You can serve this with a simple stir-fried rice like I did, or with shrimp, fish, roasted chicken, or beef skewers. If you do this, you can brush some extra Kikkoman Teriyaki on your meat before cooking it to add a tangy, savory flavor to it. Whatever you serve it with, it will make a wonderful, colorful, and delicious side dish. Serve more Teriyaki sauce on the side, and enjoy!
- 2 tablespoons vegetable oil
- 1 red bell pepper, cut in slices
- 1 carrot, peeled and cut like match sticks
- ½ red onion, thickly sliced
- 1 inch ginger, finely chopped
- 2 cups sugar snap peas
- 2 cups baby corn, boiled (or buy them already cooked in a jar or can)
- 1 cup cherry tomatoes
- ½ cup Teriyaki Marinade and Sauce
- Heat the oil and add the bell pepper in a wok over high heat, stirring for 1 minute.
- Add the carrot, red onion, ginger, sugar snap peas, baby corn, and cherry tomatoes.
- Stir until the vegetables are tender but still al dente.
- Season with the Teriyaki Marinade and Sauce.
- Turn off the heat and serve immediately.
This is a sponsored conversation written by me on behalf of Kikkoman. The opinions and text are all mine.