Fresh Corn & Summer Vegetables with Seaweed

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (2 cups) contains 190 calories, 32 g carbohydrate, (10 g fiber), 6 g protein, 7 g fat, (1 g saturated fat), 0 mg cholesterol, and 800 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 190
  • Servings: 6

You'll Need

Microplane grater

Directions

  1. Soak arame in cold water at least 30 min. 
     
  2. Blanch green beans 4 min in large pot of boiling, salted water. Add carrots; blanch 2 min. Drain well and set aside.
     
  3. Heat sesame oil in large skillet on MED-HIGH, about 1 min. Add onion and salt; cook, stirring occasionally, 5-8 min, until onion begins to brown. Distribute corn on top of onions; do not stir.
     
  4. Lift seaweed from water (reserve water); layer over corn. Add 1/4 cup seaweed water. Cover; cook about 5 min until corn is tender.
     
  5. Add carrots and beans. Stir to heat through, about 2 min. Stir in tamari.
     
  6. Grate ginger with microplane over bowl. Squeeze gratings to get juice; add juice to pan, discarding ginger. Cook 1 min. Add more tamari to taste, if desired.

 

Chef Tips
While seaweed soaks, blanch other vegetables. Prepare recipe up to step 4.

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