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Wakame & Asparagus Stir-fry

nz-wakame-stir-fry

INGREDIENTS:

Serves 4

1/2 cup dried NZ Wild Wakame leaves
2 bundles fresh asparagus, cut into 5cm pieces
2 tbsp extra-virgin olive oil
3 shallots, minced
4 cloves garlic, minced
1/2 tsp Kelp Salt
juice + zest 1/2 lemon
freshly ground black pepper
sprinkle of grated Parmesan cheese (optional)

METHOD:

Rinse the Wakame leaves under cool running water then soak in cool water for 10 minutes. Drain and chop the Wakame into coarse pieces.
In a large pot, bring 2 inches of water to boil and add the asparagus. Cook until bright green and crunchy, about 3 minutes. Drain and set aside.
Heat the oil and sauté the chopped Wakame for 2 minutes, stirring several times. Add the shallots, garlic & salt. Sauté for 3 more minutes. Add the asparagus, lemon juice & black pepper and sauté until the lemon juice is evaporated.
Serve topped with freshly grated Parmesan cheese.

Wakame Seaweed Leaves (Wild Harvested) – 20g

      Tested for contaminants (ANZ Food Standards Code) Product of New Zealand. Storage: Store in a cool, dry...

Wakame Seaweed Leaves (Wild Harvested) – 80g

      Tested for contaminants (ANZ Food Standards Code) Product of New Zealand. Storage: Store in a cool, dry...

Kelp Sea Salt – 400g

      Tested for contaminants (ANZ Food Standards Code) Product of New Zealand. Storage: Store in a cool, dry...
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