1∕2 cup dried hijiki
1 tablespoon shoyu
Water to cover
2 tablespoons olive oil
1∕2 cup onion, halved and sliced
1 tablespoon finely chopped garlic
Pinch of fine sea salt
2 cups fresh green beans
Juice from 2 tablespoons grated ginger
1. Place the hijiki in a small bowl, and cover with hot water. Soak for about 30 minutes, then drain and rinse in a colander to rid the hijiki of any remaining grit. In a saucepan, combine the hijiki with the shoyu and water to almost cover. Cook, uncovered, over medium heat until the water has nearly evaporated, 30 to 40 minutes.
2. While the hijiki cooks, heat the oil in a skillet over medium-high heat. Add the onion, garlic and salt, then sauté for about 4 minutes or until translucent. Cut the tips from the green beans and add to the onions. Cover and cook until the green beans are tender-crisp, about 3 to 5 minutes. Add the hijiki and ginger juice. Mix well and cook for 1 to 2 minutes longer. Serve immediately.
Serves 4. Per serving 97 calories, 7 g fat (1 g saturated), 2 g protein, 8 g carbohydrates, 4 g fiber, 316 mg sodium (14% Daily Value).