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Kelp and mushroom stir fry

Kelp & mushroom stir fry

Perfect for chilly nights where only a comforting bowl of goodness will do.

Kelp and mushroom stir fry
Kelp and mushroom stir fry 1

Perfect for chilly nights where only a comforting bowl of goodness will do.

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  • Prep Time: 15m
  • Cook Time: 10m
  • Serves: 2

Ingredients

  • 12 white button mushrooms, chopped
  • 1 tsp shichimi togarashi – Japanese seven spice mix, available in most major supermarkets and online
  • 1 tbsp garlic, sliced into flakes
  • tsp salt
  • 1 tbsp sesame oil
  • 5 grams Ebb Tides Kelp – either whole Kelp or sprinkled from your grinder.

Instructions

  1. If using whole kelp, either soak in cold water overnight or boil for 30 minutes until tender before cooking. Keep the water used, as this can be used to add extra liquid to the stir-fry.
  2. Heat sesame oil in a pan. Add the mushrooms with ½ tsp salt.
  3. Now add the shichimi togarashi and cook for 3 min on a high heat. Then add the whole soaked kelp or sprinkle the kelp straight from your Ebb Tides grinder.
  4. Serve hot with noodles and garnished with fried, crisp garlic flakes.