Carrot and Hiziki Stir Fry

This stir fry was inspired by Channah who was concerned about eating her dark green leafy veggies. As we all know the absolute most important food to be sure to eat every day is the dark green leafy veg. out of which seaweed is by far the healthiest.

Seaweeds are known for their ability to prolong life, prevent disease and impart beauty. They are high in vitamins and minerals and they definitely make the top 10 foods list. Unfortunately, because they overpower the other ingredients, besides the nori used in sushi most seaweeds are not often used.   I talk about seaweed more here.

Here is a nice, easy recipe that if I might say so myself, is actually quite good.

This dish actually has a few of the Top Ten Foods: Seaweed, Sprouts, Ginger and the option of Flax.


1 onion, sliced on the diagonal
1 scallion sliced on the diagonal
3 carrots, slice on the diagonal to form long strips
1/2 inch ginger, finely diced
1 cup mung bean sprouts
1 tsp hiziki, soaked in cold water for 10 minutes
1 tbsp soy sauce
5 drops stevia
1 tbsp sesame oil 

Using a wok or a deep frying pan, heat the oil. Add the onions and the ginger and mix for 10 seconds, add the carrot and stir fry for 1-2 minutes to slightly soften them. Add the bean sprouts and stir fry for another minute to soften and remove the water. Mix in the remaining ingredients and serve immediately on a bed of brown sushi rice or on quinoa.

Note: If you want to thicken the sauce you can do so with ground flaxseed or with a little cornstarch mixed in to the sauce.