Carrots with hijiki (or arame)

Yield: 2 Servings

Measure Ingredient
2 cups Dried hijiki; or arame
3 \N Carrots; julienned
\N \N Soy sauce; to taste
2 tablespoons Fresh ginger root; slivered
\N \N Toasted sesame seeds
2 teaspoons Dark sesame oil; *

* Original called for 2 tablespoons for sauteing. However, by adding just a teaspoon or so later in cooking, the dish will still have a sesame flavor.

Soak the hijiki in water for 15 minutes. Drain, and put in a saucepan with 2 tbsp soy sauce and fresh water, and boil for, then simmer for 15 minutes.

Drain again.

(If using Arame, soak for 3 minutes, then drain.) Stir fry the ginger and carrots until the carrots begin to color around the edges, about 2 minutes. Add the seaweed and cook for 5 more minutes, tossing frequently. Add 1 tbsp soy sauce and let it cook off. Add the sesame oil, if desired.

Garnish with toasted sesame seeds.

>From Ellen C. <ellen@...>

Per serving: 197 Calories; 6g Fat (25% calories from fat); 8g Protein; 33g Carbohydrate; 0mg Cholesterol; 2102mg Sodium Food Exchanges: 6½ Vegetable; 1 Fat

Recipe by: Vegetarian Cooking For Everyone, Deborah Madison Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Sep 14, 1998, converted by MM_Buster v2.0l.

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