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Name: Carrots with Hijiki (Or Arame)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
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; *

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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. 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." on Sep 14, 1998,

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Carrots with Hijiki (Or Arame)

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; *

* 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,

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Nutrition

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Serving Size: 1 Serving (57g)
Recipe Makes: 2 Servings

Calories: 320
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 320

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