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Salteado de Alga Hijiki con coles | Receta Macrobiótica

Salteado de Alga Hijiki y Coles

Ingredientes

  • 5 gr de Alga Hijiki en remojo durante unos 15'
  • ¼ de col lombarda cortada en juliana
  • 1 puñado de uvas pasas, en remojo unos 30'
  • 1 puerro cortado en juliana
  • 3 hojas de col verde escaldadas y cortadas en tiras
  • Tamari
  • Sal marina
  • Aceite de Sésamo
  • 1 cs de zumo de limón
  • 1 cs de semillas de girasol crudas
  • 1 cs de semillas de calabaza crudas

Preparación

En un wok o sartén profunda saltear con un poco de Aceite de Sésamo y una pizca de sal marina los puerros durante unos 5 minutos, añadir la hijiki y seguir salteando, 2 o 3 vueltas más.

Añadir la col lombarda, las pasas escurridas y otra pizca de sal. Saltear durante unos 8 minutos. Añadir el zumo de limón y las semillas y saltear un par de minutos más.

Antes de apagar el fuego añadir las tiras de col verde escaldadas, condimentar con unas gotas de tamari y mezclar todo. Servir.

Receta creada por Alf Mota para el recetario de Algas Mimasa Ifigen

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