Wakame, Mushroom, and Broccoli Sauté

Dairy-Free, Vegan

The mildly sweet flavor of wakame, which is a good source of dietary fiber and potassium, combines with chewy mushrooms and crunchy broccoli in this Asian inspired medley. After being soaked then sautéed, the fronds of wakame become silky with a hint of chewiness. Delicious served over udon noodles or brown rice.

Serves 4
3 tsp sesame oil
2 cloves garlic, minced
1 yellow onion, chopped
1/2 cup dried wakame (dulse or arame may substitute), rinsed and soaked for 10–15 minutes in warm water or until soft, drained
3 tsp tamari, divided
11/4 cup water, divided
1 cup broccoli florets
2 cups mushrooms, sliced
2 tsp kuzu, dissolved in 3 teaspoons water (optional)
11/2 TB sesame seeds, toasted

Heat sesame oil on medium heat in medium skillet and sauté garlic until golden. Add onion and sauté until opaque, about 10 minutes. Cut wakame into bite-size pieces and add to skillet. Sauté wakame for about 5 minutes, adding a bit of water if needed to prevent sticking. Sprinkle with 2 teaspoons tamari and add 3/4cup water. Simmer, covered, for 15 minutes. Add broccoli, mushrooms, and remaining 1 teaspoon tamari and 1/2 cup water. Simmer, covered, for 4 minutes or until broccoli is bright and tender. Remove lid and simmer for a few more minutes to thicken. If mixture needs to be thickened further, turn heat to low and add dissolved kuzu. Stir until thickened. Serve over udon or soba noodles or brown rice garnished with sesame seeds.