Miso Stir Fry

• 1 TBS dried organic hijiki seaweed soaked in 3/4 cup warm water (save water)
• 1 medium onion cut in half and sliced thick
• 1 TBS minced fresh ginger
• 3 cloves garlic pressed
• 1 medium sized carrot peeled and sliced very thin
• 2 cups small broccoli florets, about 1/2 inch pieces
• 1 cup shredded green cabbage
• 4 oz firm light tofu, cut into 1/2 inch cubes
• 2 TBS light miso dissolved in 2 TBS seaweed water
• 2 TBS soy sauce
• 2 TBS rice vinegar
• salt & white pepper to taste
• 1 tsp toasted sesame seeds

1. Begin preparing by rinsing and soaking hijiki seaweed in about 3/4 cup hot water, and chopping all the vegetables. After about 10 minutes squeeze hijiki to remove excess water. Save the water.
2. Heat 1TBS of seaweed water in a stainless steel wok, or large skillet. Healthy Stir-Fry onion and carrots in seaweed water over medium high heat, for 2 minutes stirring constantly.
3. Add garlic and ginger. Keep stirring constantly. Ginger may stick a little to the pan. Don't worry about it. It will come up when liquid is added. After about 2 minutes add broccoli. Stir-fry for another 2 minutes.
4. Add cabbage, miso mixed with seaweed water, soy sauce, rice vinegar, hijiki, and tofu.
5. Continue stir-frying for another 2 minutes stirring constantly. Add salt and pepper. Sprinkle with sesame seeds and serve.

water, onion, fresh ginger, garlic, carrot, broccoli florets, green cabbage, light tofu, water, soy sauce, rice vinegar, salt, sesame seeds

Taken from www.epicurious.com/recipes/member/views/miso-stir-fry-1258293 (may not work)