The words stir and fry usually put me in a bad mood. Nothing that annoys me more than someone saying, ‘How about we have a quick stir fry for dinner?’
So often it is badly done. Most especially, by me.
But there are some vegetables that seem to cry out for the spirit of this style of cooking, if not the actual method itself. Simplicity is the key. Arame is a fine, string-like seaweed that, unlike some of the thicker and juicier seaweeds, is easy to like and cook. Edible seaweeds are highly nutritious and have long been cultivated by humans. A world away from the slimy, rotting greenery that lies washed up on the beach, these seaweeds offer vitamins and minerals just not available in their land-based counterparts – arame and its interchangeable cousin hijiki are uber-high in calcium, iron and iodine. If I’m ever feeling a bit low this is the meal I find myself craving. Not sure where the recipe came from, but am glad that it did. This takes about 10 minutes all up to make if you use arame.
Arame and carrot stir-fry - serves 1
1 cup of dried arame
1 tablespoon of sesame oil (the dark, roasted stuff)
1 large carrot, sliced into very thin, long matchsticks
2 ½ cm knob of ginger, peeled and sliced as per the carrots
1 dessertspoon of tamari or soy sauce
Soak the arame in cold water for 5 minutes. Drain and set aside. Heat the oil in a frying pan over a high heat and add the carrot and ginger. Stir fry over this high heat for 2 minutes. The carrot will be starting to brown and soften. Lower the heat, add the drained arame and continue to cook for 5 minutes, stirring often. Add the tamari or soy sauce and remove from the heat. Serve immediately.