Sautéed Arame with Veggies

All seaweeds are amazing, nutrient-rich foods — among the most nutritious that nature provides — and arame is no exception. Rich in calcium, zinc, iron and iodine, arame is also a good source of cancer fighting compounds called lignans.

If you’re not accustomed to using seaweed yet, arame is a good one to get started. Its mild taste blends well with other flavors — steamed, sautéed, in soup or salads. The thin brown strands are quickly reconstituted by a five minute soak in water. Any longer than that, though, and you risk drawing out some of its wonderful nutrients. I hope you give sea vegetables a try as they are wonderful sources of nutrients, especially key minerals.

I use the soaking water to cook, but if you’re concerned about the “fishy” flavor, use fresh water and leave the seaweed water for the plants. They will be really happy!

Sautéed Arame with Veggies

PREP TIME

10 minutes

TOTAL TIME

30 minutes

Serves: 4 to 6 servings

INGREDIENTS

1 package arame seaweed (about 2 ounces) 1 cup carrots, thinly sliced or shredded 2 tablespoons sesame oil Dash of Mirin (rice cooking wine) or other white cooking wine 1 bunch scallions, thinly sliced 1 cup of another vegetable of your choosing -- corn kernels, broccoli florets, chopped bok choy, or sweet peas all work well here Tamari or coconut aminos to taste

INSTRUCTIONS

1. Soak arame in water for about 5 minutes. Reserve soaking water. 2. In a heavy-bottomed pot, "sweat" the vegetables — except for the scallions — in sesame oil and Mirin over medium flame until the vegetables become shiny — about 3 minutes. 3. Add arame and 1 cup soaking —or fresh — water. Cover and simmer in very low heat for 20 minutes, or until the arame is nice and soft. 4. Add green onion and season with tamari or aminos. 5. Turn off heat and let stand for 5 minutes before serving.