- Soak Instant Pacific Sea Salad in lukewarm water for 10 minutes, then rinse and drain well.
- Heat the oil in a large skillet or wok, and sauté the onions and carrots for 5 minutes.
- Add zucchini and mushrooms, and sauté for 5 minutes more.
- Add shoyu, mirin, and spices, and mix evenly.
- Remove from heat, add Emerald Cove Instant Pacific Sea Salad, and toss well. Serve with rice or pasta.
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