Ingredients:
1/2 cup hijiki (seaweed) – optional
1 tablespoon shoyu (soy sauce)
2 tablespoons olive oil
1/2 cup onion, halved and sliced
1 tablespoon finely chopped ginger
pinch of sea salt
2 cups fresh green beans
Juice from 2 tablespoons grated ginger
Directions:
1. If using – 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. Combine the hijiki, shoyu, and water to almost cover in a saucepan. Cook, uncovered, over medium heat until the water has nearly evaporated, about 30-40 minutes.
3. While the hijiki is cooking, heat the oil in a skillet over medium-high heat. Add the onion, garlic, and salt and saute for about 4 minutes, or until translucent.
4. Cut the tips from the green beans, and add to the onions. Cover and cook until the beans are tender-crisp, about 3-5 minutes. Add the hijiki , if using, and ginger juice. Mix well, and cook for 1-2 minutes more to marry the flavors. Serve immediately.