Wakame, Mushroom and Broccoli Sauté
- 1/2 cup dried wakame, dulse or arame, rinsed
- 3 teaspoons sesame oil
- 2 cloves garlic, finely chopped
- 1 yellow onion, chopped
- 1 tablespoon tamari, divided
- 1 cup broccoli florets
- 2 cups mushrooms, sliced
- 2 teaspoons arrowroot, dissolved in 3 teaspoons water (optional)
- 1 1/2 tablespoon sesame seeds, toasted
Put wakame into a bowl, cover with warm water and set aside until soft, about 15 minutes.
Drain well, cut into bite-size pieces and set aside.
Heat sesame oil in medium skillet over medium heat.
Add onions and cook until translucent, about 10 minutes.
Add garlic and cook until golden, 2-3 minutes.
Add wakame and cook for about 5 minutes, adding a bit of water if needed to prevent sticking.
Sprinkle with 2 teaspoons of the tamari and 3/4 cup water.
Simmer, covered, for 15 minutes.
Add broccoli, mushrooms, remaining 1 teaspoon tamari and 1/2 cup water.
Simmer, covered, for 4 minutes, or until broccoli is bright and tender.
Uncover and simmer for a few more minutes until thickened.
If mixture needs to be thickened further, turn heat to low, add dissolved arrowroot and stir until thickened.
Serve over udon, soba noodles or brown rice and garnish with sesame seeds.
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- 1/2 cup dried wakame, dulse or arame, rinsed
- 3 teaspoons sesame oil
- 2 cloves garlic, finely chopped
- 1 yellow onion, chopped
- 1 tablespoon tamari, divided
- 1 cup broccoli florets
- 2 cups mushrooms, sliced
- 2 teaspoons arrowroot, dissolved in 3 teaspoons water (optional)
- 1 1/2 tablespoon sesame seeds, toasted