Ingredients
1 TBS dried organic hijiki seaweed soaked in 3/4 cup warm water (save water)
1 medium onion cut in half and sliced thick
1 TBS minced fresh ginger
3 cloves garlic pressed
1 medium sized carrot peeled and sliced very thin
2 cups small broccoli florets, about ½ inch pieces
1 cup shredded green cabbage
4 oz firm light tofu, cut into ½ inch cubes
2 TBS light miso dissolved in 2 TBS seaweed water
2 TBS soy sauce
2 TBS rice vinegar
salt & white pepper to taste
1 tsp toasted sesame seeds
Preparation
Begin preparing by rinsing and soaking hijiki seaweed in about ¾ cup hot water, and chopping all the vegetables. After about 10 minutes squeeze hijiki to remove excess water. Save the water. Heat 1TBS of seaweed water in a stainless steel wok, or large skillet. Healthy Stir-Fry onion and carrots in seaweed water over medium high heat, for 2 minutes stirring constantly. Add garlic and ginger. Keep stirring constantly. Ginger may stick a little to the pan. Don’t worry about it. It will come up when liquid is added. After about 2 minutes add broccoli. Stir-fry for another 2 minutes. Add cabbage, miso mixed with seaweed water, soy sauce, rice vinegar, hijiki, and tofu. Continue stir-frying for another 2 minutes stirring constantly. Add salt and pepper. Sprinkle with sesame seeds and serve.
