Curried Cabbage and Arame

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Curried Cabbage and Arame

  • Author: Great Eastern Sun
  • Yield: 3-4 Servings 1x
  • Category: Side Dish
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Ingredients

  • 2 tbsp unrefined safflower oil
  • 1 onion, thinly sliced
  • 1 tsp curry powder
  • ½ small cabbage, shredded
  • 1 tbsp organic tamari or organic soy sauce
  • ½ pkg (about 1 cup dry) Emerald Cove Pacific Arame

Instructions

  1. Soak arame for 15 minutes in enough cool water to cover. Remove arame and carefully pour off ¼ cup liquid; discard the rest.
  2. Saute onion in oil until soft, stir in curry powder and saute 3 more minutes.
  3. Add cabbage and the ¼ cup saved soaking water. Cover and simmer 2 minutes.
  4. Toss in drained arame and tamari or shoyu, cover and simmer until tender but crisp, about 5 to 8 minutes.
  5. Place in bowl or on dish and serve.

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Sweet Cabbage and Arame

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Sweet Cabbage and Arame

  • Author: Great Eastern Sun
  • Yield: 2-3 Servings 1x
  • Category: Side Dish
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Ingredients

SEASONING

SAUCE

 

Instructions

  1. Rinse arame and soak for 10 minutes in a small bowl with enough water to cover well.
  2. Prepare seasoning and set aside.  
  3. Drop cabbage into water brought to a boil with ½ tsp salt. Return to boil for 30 seconds; drain cabbage in colander.
  4. Remove arame from soaking water and drain.
  5. Heat oil in pan and lightly stir fry tofu and arame, add cabbage. Now add seasoning mixture and bring to a boil. Reduce heat and simmer until cabbage is soft (10 to 15 minutes).  
  6. Prepare sauce, thinning to a pourable consistency with a little of the seasoning mixture or water.  Stir the sauce into the vegetables just before serving.

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Arame Oriental

 

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Arame Oriental

Here’s a tasty seaweed side dish made with our Emerald Cove Pacific Arame . We seasoned this dish with our unique Miso Master Organic Miso Tamari and the perfect final touch comes from our delicious Emperor’s Kitchen Organic Toasted Sesame Oil. Enjoy!

  • Author: Great Eastern Sun
  • Yield: 2 servings 1x
  • Category: Side Dish
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Ingredients

Instructions

 

  1. Place arame in bowl and break into smaller pieces. Cover generously with water and soak for 10 minutes.
  2. Drain arame, squeezing out as much water as possible.
  3. Combine toasted sesame oil, tamari, mirin or sherry, brown rice vinegar, and red pepper flakes. Add to arame and mix well.

 

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