Carrots and Seaweed

2 cups dried Hijiki, Arame, or any other not flat seaweed varieties (ask at your local health food store)
Soy Sauce or tamari
2 Tablespoon dark sesame oil
2 tablespoons Grated fresh ginger
3-4 medium Carrots, julienned or run through a grater so that they end up coarse
Toasted sesame seeds

Follow the direction of cooking/preparing seaweed and toss with a tablespoon soy sauce. Heat oil in a skillet and add carrots and ginger, stir-fry until the carrots begin to color around the edges, about 2 minutes. Add the seaweed and cook 5 minutes more, tossing frequently. Add 1 tablespoon soy sauce and continue cooking until the moisture is gone. Taste and season with salt. Garnish with toasted sesame seeds.

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