| 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 |
tb |
Fresh ginger root; slivered |
|
|
Toasted sesame seeds |
| 2 |
ts |
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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