Recipe - Carrots With Hijiki (Or Arame)

2 cup Dried hijiki; or arame
3 Carrots; julienned
Soy sauce; to taste
2 tablespoon Fresh ginger root; slivered
Toasted sesame seeds
2 teaspoon 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@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 EATLF Digest by "Ellen C." ellen@elekta.com on Sep 14, 1998,
converted by MM_Buster v2.0l.