Visit our other international cooking sites  
Home | Contact us
Welcome Cooking - Japan

Home >> ITAMEMONO - STIR-FRIED Recipes

STIR-FRIED SEAWEED WITH CARROT AND CELERY

INGREDIENTS :

1 carrot, 2 talks of celery, 1/4 cup of dried hijiki, 1 cup of
warm water, 1T oil, 1/2T sesame oil.

SEASONINGS:
2T rice vinegar, 1T lemon juice, 1.5T honey, 1T low-sodium soy sauce, 1/2 tsp sea salt.

PREPARATION :

1. Peel and rinse carrot; Cut off both ends; Julienne.
2. Put hijiki into a bowl; Pour 1 cup of warm water to cover; Leave it for 30 minutes; Lift the hijiki up; Rinse in running water briefly; drain.
3. Discard the leaves of celery; Trim off the strings; Rinse in running water briefly; Drain; Slice.
4. Add seasonings to a big bowl; Mix well.
5. Heat a non-stick skillet with 1/2T oil over a high heat; Turn to a medium heat; Add the hijiki from the step 2; Stir-fry over a medium heat for 2.5 minutes; Add 1/2T sesame oil; Toss briefly; Turn off the heat; Transfer to a bowl.
6. Heat the skillet with 1/2T oil over a high heat; Add the carrot and celery; Stir-fry over a high heat for 3 minutes; Return the hijiki to the skillet; Toss over a high heat briefly; Turn off the heat; Add the mixture to the big bowl with the dressing from the step 4; Toss; Leave it for 30 minutes; Arrange on serving plates.