• 2servings

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Nutrition Info . . .

MineralsCalcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cups Dried hijiki; or arame

  2. 3 Carrots; julienned

  3. Soy sauce; to taste

  4. 2 tablespoons Fresh ginger root; slivered

  5. Toasted sesame seeds

  6. 2 teaspoons Dark sesame oil;

Instructions Jump to Ingredients ↑

  1. * 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.

  2. 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.

  3. Drain again.

  4. (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.

  5. Garnish with toasted sesame seeds.

  6. >From Ellen C.

  7. 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." on Sep 14, 1998, converted by MM_Buster v2.0l.


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