Sautéed Alaria with Vegetables
This sweet-salty dish was created by Karen Wildwood for her Macrobiotic cooking class in Portland, Maine.
  • CourseSide Dish
Servings
4
Cook Time Passive Time
15minutes 20minutes soak time
Servings
4
Cook Time Passive Time
15minutes 20minutes soak time
Ingredients
  • 2tbsp oil(refined sesame or olive)
  • 2tbsp tamari
  • 1tbsp rice syrup(or less to taste)
  • 1tsp gingergrated
  • 1/2 medium onionfinely diced
  • 1-2 cloves garlicminced (optional)
  • 1/4cup maitake mushroomssoaked, 20 minutes
  • 1/2cup (1/4 oz. dry) Alariasoaked, 20 minutes and sliced into small pieces
  • 1-2cups vegetablesfinely sliced (green beans, leeks, cauliflower, carrots, etc.)
  • 1tsp gingergrated
Instructions
  1. Heat skillet and add oil, tamari, rice syrup & ginger. Simmer 30 seconds, then add onion and garlic (if using). Sauté 1-2 minutes.
  2. Add Alaria and sauté until well coated.
  3. Add water just to cover and simmer 15-20 minutes. Peek at the simmering Alaria every five minutes and add more water if needed to prevent sticking or burning.
  4. Add vegetables, sauté briefly, cover and steam until vegetables are bright and crispy tender.