Stir-Fried Seaweed and Mushrooms

Name: Stir-Fried Seaweed and Mushrooms
Yield: 4 servings
Cuisine: American
Ingredients: 100 grams Wakame seaweed; 1 bag Mushrooms (of your choice); 2 tsp Vegetable oil; 1 tbsp or more Soy sauce; 1 White toasted sesame seeds

cookpad.japan @cookpad_jp

Stir-fried seaweed has always been my favorite dish. When I started eating brown rice, I recognized how it works brilliantly with stir-fried seaweed, and so I've been cooking seaweed often. I used to season it with soy sauce, mirin, bonito flakes, etc., but then I started cooking macrobiotic dishes and so I reduced the seasoning to just soy sauce. Now my kids gobble up most of this and I only get a small amount. Maybe I should double the recipe from now on?

Adjust the amount of soy sauce depending on how large your mushrooms are. (For your information, I used white Bunapi mushrooms.) I used olive oil but you can use your choice of oil. Sesame oil makes it really fragrant. Recipe by Yukiline

cookpad.japan @cookpad_jp

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Ingredients

4 servings

100 gramsWakame seaweed
1 bagMushrooms (of your choice)
2 tspVegetable oil
1 tbspor more Soy sauce
1White toasted sesame seeds

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Steps

1

Cut the seaweed into bite-sizes. Remove the hard stem from the mushrooms and also slice into bite-sizes.
2

Heat some oil in a frying pan over medium heat. Add the mushrooms and stir-fry. When they're thoroughly cooked, turn the heat to high and add the seaweed. Briskly stir-fry.
3

Drizzle in the soy sauce to season, and remove from heat.
4

Sprinkle with sesame seeds to finish.