Ginger Sauce with Nori Seaweed

Ginger Sauce with Nori Seaweed

The Nori Seaweed, in addition to being known as the leaf with which rice is wrapped in sushi, it’s a seaweed with innumerable health properties and also provides flavour in many oriental preparations.

You can buy them: in leaves (toasted or not), in flakes, in powder, in strips …

It has therapeutic properties: it has an amino acid, the taurine, very beneficial for the liver and eyesight.

SERVINGS: 4       DIFFICULTY: Very Easy       TIME: 5 Minutes (Plus 10 minutes for cooking the veggies)

  • 1 TBSP APPLE SAUCE
  • 1 TSP UMEBOSHI VINEGAR
  • 1 TBSP GINGER JUICE
  • 2 TBSP SESAME OIL
  • 2 TBSP TAMARI
  • SOME LEMON DROPS
  • ½ SHEET TOASTED NORI SEAWEED
  • 1 TBSP ARROWROOT
  • ½ CUP VEGETABLE BROTH
  • SAL, JAMAICA PEPPER

STEAMED VEGGIES

  • ½ RED CABBAGE
  • 1 GARLIC
  • 2 CARROTS
  • 1 BUNCH OF KALE

DECORATION

  • 1 TBSP SESAME SEEDS

  1. Steam the carrot and the kale separately, as they have different cooking times. When both are cooked, put them in cold water so that they keep the colour. Set aside.
  2. In a bowl or deep bowl, mix all the ingredients for the sauce.
  3. In a wok saute the minced garlic with olive oil, add the red cabbage (cut finely in a mandoline) and sauté for a few minutes. Add the rest of the veggies and the nori seaweed.
  4. Add the sauce and wait for it to thicken.
  5. Serve with some sesame seeds.
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