An Ocean of Health: Hijiki Stir-Fry

<p>
<em>Serves 4 to 6<br />
</em>When rehydrated, hijiki is as appealing to the eye as it is to the appetite. The charcoal-gray dried noodles roughly quadruple in size and cook up to a shimmering black. You might want to rehydrate the entire package so you can keep leftover noodles on hand in the refrigerator for use during the week.\</p>
<p>
<strong>Stir-fry</strong>
</p>
<ul>
<li>1 ounce hijiki</li>
<li>2 teaspoons sesame oil</li>
<li>¼ cup stock</li>
<li>1 tablespoon soy sauce</li>
<li>2 tablespoons peanut oil</li>
<li>1 onion, thinly sliced</li>
<li>1 garlic clove, minced</li>
<li>3 teaspoons minced fresh gingerroot</li>
<li>3 carrots, cut into matchsticks (about 3 cups)</li>
<li>1 small broccoli, cut into bite-sized florets (about 1 cup)</li>
<li>2 zucchini, cut into matchsticks (about 3 cups)</li>
<li>1 stalk celery, sliced</li>
<li>8 ounces linguine noodles, cooked according to package instructions</li>
<li>¼ cup chopped fresh basil</li>
</ul>
<p>
<strong>Sauce</strong>
<br />
</p>
<ul>
<li>3 tablespoons soy sauce</li>
<li>1 tablespoon rice vinegar</li>
<li>1½ tablespoons peanut sauce</li>
<li>1 teaspoon sugar</li>
<li>1 teaspoon cornstarch</li>
</ul>
<ol>
<li>Soak hijiki in warm water for 15 minutes; drain and rinse. Slice or cut the soaked noodles in half or thirds. In a medium skillet, sauté hijiki in sesame oil for 5 minutes. Add stock and soy sauce. Cover and simmer 15 minutes, until hijiki is tender and has soaked up the liquid. Set aside.</li>
<li>Mix sauce ingredients and set aside. In a wok or skillet, heat peanut oil over high heat. When hot, add onion and stir-fry 3 to 5 minutes. Add garlic, gingerroot, carrots and broccoli. Stir-fry for 2 minutes. Add the zucchini and celery.</li>
<li>Stir-fry for 2 more minutes, then add hijiki, linguine, basil and sauce. Reduce heat and toss everything together until thoroughly mixed. Simmer, covered, for 1 to 2 minutes or until noodles are heated through. Transfer to a large platter and serve.</li>
</ol>
<p>
<hr />
<p>
<br />
<em>Kris Wetherbee is a freelance writer and frequent contributor to</em> The Herb Companion, Herbs for Health’s <em>sister publication. She lives in the hills of western Oregon with her photographer husband, Rick Wetherbee.</em>
</p>
<p>Click here for the original article, <a title=”An Ocean of Health” href=”https://www.motherearthliving.com/health-and-wellness/an-ocean-of-health.aspx”>
<strong>An Ocean of Health</strong>
</a>.</p>

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