| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegan |
Oriental, Pasta, Vegan, Vegetarian |
4 |
servings |
INGREDIENTS
| 1/4 |
c |
Dried hijiki; soaked for 30 mins, then drained |
| 2 |
|
Carrots; julienned |
| 5 |
lg |
Mushrooms; sliced |
| 3 1/2 |
tb |
Soy sauce |
| 2 |
ts |
Sugar |
| 1 |
tb |
Rice wine; or mirin |
| 4 |
c |
Napa cabbage leaves; sliced in 1/2 inch |
| 1 |
bn |
Scallions; sliced |
| 4 |
ts |
Fresh ginger; chopped |
| 1 |
lg |
Garlic clove; chopped |
| 2 |
ts |
Dark sesame oil |
| 2 |
tb |
Sesame seeds; toasted |
| 6 |
oz |
Soba noodles |
|
|
Chili oil; to taste |
INSTRUCTIONS
Put the hijiki, 2 tbsp of the soy sauce, the sugar, and water to cover in a
saucepan. Simmer until soft, 15 minutes, and drain.
Cook the soba noodles. Drain and rinse well under running water.
Stir fry the garlic, ginger, and scallions over high heat, using the
sauteing liquid of your choice. Add the carrots and mushrooms, and stir fry
for 1 minute. Add the remaining soy sauce and mirin. Toss, cover the pan,
and cook for 1 minute.
Add the soba, the cabbage, most of the hijiki, and toss until the noodles
are heated through. Turn off the heat and toss with the sesame oil and
seeds. Garnish with the remaining hijiki and scallion greens. Add drops of
chili oil, to taste.
>From: Ellen C. <ellen@elekta.com>
Per serving: 251 Calories; 5g Fat (18% calories from fat); 10g Protein; 45g
Carbohydrate; 0mg Cholesterol; 1393mg Sodium Food Exchanges: 2
Starch/Bread; 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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