Stir Fry With Sea-weed


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Stir fry with sea-weed is a calcium and iodine rich stir fry recipe with the sea weeds added to the array of vegetables tossed with vinegar, soya sauce and ajinomoto.

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Ingredients


1 cup snow peas, ends removed
1/2 cup thinly sliced carrots
1 cup mushrooms (khumbh), chopped
1 cup blanched and fried almonds (badam)
1/2 cup chopped spring onions
1/2 cup diagonally sliced baby corn
1/2 cup capsicum cubes
1/2 cup chopped celery
1/4 cup coarsely powdered peanuts
1 cup canned pineapple, chopped
2 tsp ginger (adrak) paste
1 tbsp vinegar
1 to 2 tsp M.S.G
2 tbsp sesame seeds (til)
2 to 4 tbsp soy sauce
2 tsp chilli sauce
3 tbsp olive oil
salt and sugar to taste
FOR SEA-WEED
1/4 cup almond (badam) slivers
2 cups finely chopped spinach (palak)
2 tbsp castor sugar
1 tsp salt
oil for frying

Method

  1. Heat oil in wok. add seasame, ginger and spring onions, cook for 1minute.
  2. Add all vegetables, ajinomoto and stir fry, until almost cooked.
  3. Add soy sauce, vinegar, chilli sauce, sugar and salt. stir and mix well.
  4. Before serving, add almonds and pineapple pieces.

for sea-weed
  1. Leave to dry finely shreddes spinach, on paper towel.
  2. Heat oil in wok and deep fry spinach in batches. fry till translucent and crumbly.
  3. Remove and drain on paper towel.
  4. Serve in large plate, stir fried vegetables surrounded by sea-weeds.
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This recipe was contributed by kundan shah on 25 Feb 2001
I am currently living in Nairobi Kenya. I have two children a son and daughter. I have graduated...

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