Carrots With Hijiki (or Arame)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegan | Oriental, Vegan, Vegetables, Vegetarian | 2 | Servings |
INGREDIENTS
| 2 | c | Dried hijiki, or arame |
| 3 | Carrots, julienned | |
| Soy sauce, to taste | ||
| 2 | T | Fresh ginger root, slivered |
| Toasted sesame seeds | ||
| 2 | t | Dark sesame oil, * |
INSTRUCTIONS
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@elekta.com> Per serving: 197 Calories; 6g Fat (25% calories from fat); 8g Protein; 33g Carbohydrate; 0mg Cholesterol; 2102mg Sodium Food Exchanges: 6 1/2 Vegetable; 1 Fat Recipe by: Vegetarian Cooking For Everyone, Deborah Madison Posted to EAT-LF Digest by "Ellen C." <ellen@elekta.com> on Sep 14, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 107
Calories From Fat: 52
Total Fat: 6g
Cholesterol: 0mg
Sodium: 84.7mg
Potassium: 423.6mg
Carbohydrates: 13.2g
Fiber: 3.8g
Sugar: 5.9g
Protein: 1.6g