Sea Veg Sauté
This dish combines sweet veggies with the strong flavor of arame for a dramatic dish that is rich in valuable calcium in combination with the other minerals we need to absorb and use this valuable nutrient.
Makes 3–4 servings
½ cup arame, rinsed well and left to soften
1-inch piece fresh ginger, minced
1 small leek, halved lengthwise, rinsed free of dirt, thinly sliced
1 medium carrot, finely julienned matchstick pieces
½ cup fresh or /frozen organic corn kernels
Dry white wine
½ bunch fresh chives, minced
Rinse the arame several times, until the water runs clear-ish. Set aside. In about 5 minutes, the arame will soften enough to cook.
Place a small amount of oil, ginger, and leek in a skillet over medium heat. When the leek begins to sizzle, add a splash of soy sauce and sauté for 2 minutes. Stir in carrots and corn and spread veggies evenly in the skillet. Top with arame and add enough white wine to half cover the ingredients, and a light seasoning of soy sauce. Cover, reduce heat to low, and cook until the wine has reduced to a syrup.
Remove from heat and stir in chives. Serve hot.