Baltic-style Stir-Fried Vegetables with Soy Sauce

Ingredients

In this adaptation, the original Japanese Itamemono is transformed into a Baltic-style dish by incorporating ingredients and flavors commonly found in Baltic cuisines. The traditional Japanese seasonings are replaced with a soy sauce-based dressing, which adds a savory and umami taste to the dish. Additionally, the choice of vegetables may vary to include locally available produce in Baltic cuisines, while still maintaining the essence of the stir-fried vegetable dish. We alse have the original recipe for Itamemono, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 carrots, julienned 2 carrots, julienned
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 zucchini, thinly sliced 1 zucchini, thinly sliced
• 1 cup (150g) snap peas 1 cup (150g) snap peas
• 4 cups (600g) mixed vegetables (such as cabbage, broccoli, and mushrooms) 4 cups (600g) mixed vegetables (such as cabbage, broccoli, and mushrooms)
• 3 tablespoons (45ml) soy sauce 3 tablespoons (45ml) soy sauce
• 1 tablespoon (15ml) rice vinegar 1 tablespoon (15ml) rice vinegar
• 1 tablespoon (15ml) honey or maple syrup 1 tablespoon (15ml) honey or maple syrup
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley for garnish Fresh cilantro or parsley for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 24g, 12g
• Protein: 5g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. 2.
   Add the sliced onion and cook until translucent.
3. 3.
   Add the julienned carrots, sliced red bell pepper, and sliced zucchini. Stir-fry for 2-3 minutes until the vegetables start to soften.
4. 4.
   Add the snap peas and mixed vegetables to the skillet. Continue stir-frying for another 3-4 minutes until all the vegetables are tender-crisp.
5. 5.
   In a small bowl, whisk together the soy sauce, rice vinegar, honey or maple syrup, grated ginger, minced garlic, salt, and pepper.
6. 6.
   Pour the soy sauce mixture over the vegetables in the skillet. Stir-fry for an additional 1-2 minutes until the vegetables are evenly coated and the sauce has thickened slightly.
7. 7.
   Remove from heat and garnish with fresh cilantro or parsley.
8. 8.
   Serve hot as a main dish or as a side dish with your favorite Baltic-inspired meal.

Treat your ingredients with care...

• Snap peas — To retain their vibrant green color and crispness, blanch the snap peas in boiling water for 1 minute before adding them to the stir-fry.
• Rice vinegar — If you don't have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar.
• Mixed vegetables — Feel free to use a combination of your favorite vegetables, ensuring they are cut into similar sizes for even cooking.

Tips & Tricks

• For added flavor, you can sprinkle toasted sesame seeds or chopped peanuts over the finished dish.
• Adjust the sweetness of the soy sauce dressing by adding more or less honey/maple syrup according to your taste preference.
• To make it a heartier meal, serve the stir-fried vegetables over a bed of cooked quinoa or rice.
• Experiment with different vegetables based on seasonal availability to keep the dish fresh and exciting.
• If you prefer a spicier kick, add a dash of chili flakes or a drizzle of sriracha sauce to the soy sauce dressing.

Serving advice

Serve the Baltic-style Stir-Fried Vegetables with Soy Sauce as a main course accompanied by steamed rice or noodles. Alternatively, it can be served as a side dish alongside grilled fish or roasted chicken for a complete meal.

Presentation advice

Arrange the colorful stir-fried vegetables on a platter or individual plates, garnishing with fresh cilantro or parsley for a pop of green. The vibrant colors of the vegetables will make the dish visually appealing.