Korean Stir-Fried Wakame Stems

• 80 grams Wakame stem
• 1 dash Carrot
• 1/2 Red chili
• 1 clove Garlic
• 1 tbsp Sesame oil
• 1 heaped tablespoon Soy sauce
• 1 dash Roasted sesame seeds
• 1 Ginger
• 2 tbsp Japanese dashi stock
• 1 tsp Sugar

1. Cut the wakame stem into bite sizes.
2. Soak it in water for 2 hours to remove the excess saltiness.
3. Cut red chili into thin rounds and remove the seeds.
4. Pour sesame oil in a frying pan and stir fry the finely chopped garlic, ginger, and red chili on low heat.
5. Add the wakame stem (after removing the excess salt), the sugar, soy sauce, and dashi stock to the pan and stir fry.
6. Stir fry for a while.
7. Add the julienned carrots and cook until the liquid is cooked off.
8. (Be careful not to burn it.)
9. Once the carrots are tender, sprinkle sesame seeds and it's complete!

stem, carrot, red chili, clove garlic, sesame oil, soy sauce, sesame seeds, ginger, stock, sugar

Taken from cookpad.com/us/recipes/156996-korean-stir-fried-wakame-stems (may not work)