Serves: 4
Total Calories: 43

1 cup dried sea palm
1 cup water
1 tablespoon sesame oil
2 cups coarsely chopped red bell peppers
1 cup snow pea cut into 1 inch diagonals
1 cup tightly packed coarsely chopped cilantro
1/3 cup lime juice
1 tablespoon tamari sauce or to taste
1 cup chopped scallion or chives

1. Soak the sea palm in the water for 5 to 10 minutes, or until it expands and softens.

2. Heat a wok over medium-high heat. Add the oil, sea palm, and soaking water. Simmer while stirring occasionally for 15 minutes, or until sea palm is tender.

3. Add the bell pepper and snow peas, and stir-fry for 2 minutes, or until the peppers are bright red and the snow peas turn bright green. Turn off the heat.

4. Add the cilantro, lime juice, and tamari to the wok and toss well. Adjust the seasonings, if desired.

5. Garnish with scallions and serve.

For a Change . . .
• Instead of sea palm, use hiziki.
• Replace the snow peas with green beans or fiddleheads.
• For added spark, stir 1 teaspoon dried chili pepper flakes or 1 tablespoon grated ginger into the dish.

Nutritional Facts:

Serves: 4
Total Calories: 43
Calories from Fat: 30

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Side Dishes Mix and Match
Carrots with Wild Mushrooms and Basil
Community Supported Agriculture
Moroccan-Style Carrots and Yams
Orange-Scented Yams with Chestnuts
Wild Mushroom Stew with Tomatoes and Capers
Hunting for Mushrooms in the Wild
Green Beans in Garlic Sauce with Cashews
Bok Choy and Mushroom Stir-Fry
Butternut Squash Puree with Sun-Dried Tomatoes and Sage
Mushroom Festival
Lemon-Roasted Beets, Brussles Sprouts, and Yams
Butternut Squash with Indian Spices
Millet with Cilantro and Red Peppers
Racy Rice Pilaf
Roasted Vegetables Bombay
Sea Palm with Red Peppers and Lime
Sea Palm Stir Fry
Spicy Tempeh Strips
Spicy Jamaican Beans
Refried Beans with Tomatillos
Kasha with Leeks and Collards
Pasta with Fresh Garlic and Basil