* 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.
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|Serving Size: 1 Serving (57g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 245 (77%)|
|Amt Per Serving||% DV|
|Total Fat 27.2g||36 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 11.9g|
|Cholesterol 0mg||0 %|
|Sodium 6.2mg||0 %|
|Potassium 269.3mg||7 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 6.7g|
|Protein 9.6g||14 %|
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Calories per serving: 320
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