Josh Perez Fitness

Prep and Cook Time: 25 minutes

Make sure your vegetables are cut and ready before you start to stir-fry. This way you can be sure not to over cook them. By slicing your carrots thin and cutting broccoli into small florets they can cook el dente without needing to be blanched first. Also, the cabbage will start to release water and dilute the flavor of your dish if you cook it too long. By slicing it thin and only cooking a couple minutes it will be fresh, crisp without tasting raw, and won’t release its liquid.

Ingredients:

• 1 TBS dried organic hijiki seaweed soaked in 3/4 cup warm water (save water)
• 1 medium onion cut in half and sliced thick
• 1 TBS minced fresh ginger
• 3 cloves garlic pressed
• 1 medium sized carrot peeled and sliced very thin
• 2 cups small broccoli florets, about ½ inch pieces
• 1 cup shredded green cabbage
• 4 oz firm light tofu, cut into ½ inch cubes
• 2 TBS light miso dissolved in 2 TBS seaweed water
• 2 TBS soy sauce
• 2 TBS rice vinegar
• salt & white pepper to taste
• 1 tsp toasted sesame seeds

Directions:

1. Begin preparing by rinsing and soaking hijiki seaweed in about ¾ cup hot water, and chopping all the vegetables. After about 10 minutes squeeze hijiki to remove excess water. Save the water.
2. Heat 1TBS of seaweed water in a stainless steel wok, or large skillet. Healthy Stir-Fry onion and carrots in seaweed water over medium high heat, for 2 minutes stirring constantly.
3. Add garlic and ginger. Keep stirring constantly. Ginger may stick a little to the pan. Don’t worry about it. It will come up when liquid is added. After about 2 minutes add broccoli. Stir-fry for another 2 minutes.
4. Add cabbage, miso mixed with seaweed water, soy sauce, rice vinegar, hijiki, and tofu.
5. Continue stir-frying for another 2 minutes stirring constantly and add salt and pepper.
6. Sprinkle with sesame seeds and serve.

Serving Suggestions:
Serves 6
Serve with Brown Rice