Carrot And Hijiki Saute Recipes

SAUTéED CARROTS - 5 SIMPLE STEPS

Steps:

• Wash the carrots under cold water or using a vegatable spray.
• Peel the carrots and cut off the tops and ends.
• Cut up your carrots by slicing them into 3in x 1/4in matchsticks. Start by cutting the carrot in half the long way and then cut those halves in half the long way again.
• Now, cut them in half across in the other direction and then go ahead and slice those pieces so that they are 1/4" thick.
• Heat up your pan on medium heat. Once the pan is hot go ahead and heat up your olive oil.
• Once the oil is hot add in your carrots; stir them around and sauté them.Make sure that all of the carrots are touching bottom of the pan so that they can cook evenly.
• Sprinkle a pinch of salt evenly over all of the carrots; mix them around and continue to cook.
• Once the carrots are tender and starting to brown a little, add in the balsamic vinegar and deglaze the pan. Stir everything around coating the carrots in the balsamic and getting the brown bits unstuck from the pan.

TOFU HIJIKI SAUTé

Steps:

• In a covered saucepan, bring the rice and 2 1/2 cups of water to a boil. Reduce the heat and simmer covered until the rice is tender and the water absorbed, 35 to 40 minutes.
• While the rice cooks, make the sauté. Place the hijiki in a small bowl, add warm water to cover by about an inch, and set aside for 15 minutes. Slice the tofu into bite-sized pieces or strips. Cut the onions into thin slices (2 to 3 cups).
• In a large skillet or wok, heat a tablespoon of the sesame oil. Add the tofu and sauté on medium heat, stirring frequently, for several minutes, until browned. Remove the tofu and set aside.
• Add the remaining tablespoon of sesame oil to the pan and sauté the onions and carrots until the onions are golden and the carrots are tender, 4 to 5 minutes. Add the drained hijiki, the reserved tofu, and the soy sauce, and cook long enough to heat thoroughly. Stir in the toasted sesame seeds. Serve on the rice.
• Dried hijiki seaweed is often sold in bulk in natural foods stores, and in many supermarkets it can be found in cellophane packets in the produce section.
• Check the produce aisle for bags of matchstick-cut carrots.

CARROT AND HIJIKI SAUTE

Steps:

• Rinse hijiki and place it in 4 cups of warm water to soak for 30 minutes. Drain and set aside. Julienne the carrots. Heat the oil in a thick bottomed pan and add the carrots, salt, and cayenne. Saute, stirring, for 5 minutes. Add the hijiki and saute for another 3 minutes. Add the soy sauce, mirin and 1/2 cup water. Cover the pan and simmer until the liquid is gone and the carrots are tender. Garnish with the green onions and toasted sesame seeds.