Sea Green and Celery Stir-Fry
Instructions:
Among the most nutrient-rich stir-fries you can make;
serve it over a whole grain and you’ve got yourself a powerhouse
of a vegetarian meal. Or you can always start by stirfrying
some shrimp or sliced chicken or pork, removing it
from the pan, and then beginning the recipe; simply add
the cooked protein during the last minute or so of cooking.
Use any combination of arame, hijiki, dulse, kombu,
wakame, and alaria. But note that kombu should be simmered
or soaked first and sliced very finely, and dulse
should be added at the last minute.
2 tablespoons neutral oil, like grapeseed or corn
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/2 cup chopped scallion or onion
1/2 cup thinly sliced kombu, soaked or simmered in
water for 15 minutes
2 celery stalks, thinly sliced lengthwise or julienned
2 cups soaked and thinly sliced (if necessary) sea
greens, like arame, hijiki, dulse, wakame, and alaria
1/4 cup vegetable stock or
or water, or a little more
2 tablespoons soy sauce
1 teaspoon dark sesame oil
MAKES: 4 servings
TIME: 25 minutes
- Heat a large, deep skillet over medium-high heat for 3 or 4 minutes. Add the oil and, almost immediately, the garlic, ginger, and scallion. Cook, stirring, for about 15 seconds.
- Add the kombu, celery, sea greens, and stock and turn the heat to high. Cook, stirring constantly, until the vegetables are tender, about 7 minutes. If the mixture is completely dry, add a couple more tablespoons of liquid, then the soy sauce and sesame oil; stir and turn off the heat.
- Serve or store, covered, in the refrigerator for up to a day.
- Sea Green and Mushroom Stir-Fry.
- Shiitake are best; they add another layer of flavor: Add 1 cup or so sliced mushrooms with the kombu.
- Sea Green and Noodle Stir-Fry.
- Add about 8 ounces fresh Chinese egg noodles or dried Chinese wheat noodles or spaghetti. Bring a large pot of water to a boil and salt it. Cook the noodles until they are tender but not mushy, about 4 minutes for fresh noodles, longer for dried, then drain and rinse; toss with a tablespoon or so of oil to prevent sticking and set aside. Proceed with the recipe; add the noodles and cook, stirring often, until the noodles are hot.