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
- ½ RED CABBAGE
- 1 GARLIC
- 2 CARROTS
- 1 BUNCH OF KALE
- 1 TBSP SESAME SEEDS
- 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.
- In a bowl or deep bowl, mix all the ingredients for the sauce.
- 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.
- Add the sauce and wait for it to thicken.
- Serve with some sesame seeds.