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Stir-fry Recipe with Wakame & Asparagus

Stir-fry Recipe with Wakame & Asparagus

Stir-fry Recipe with Wakame & Asparagus

Course: LunchDifficulty: Easy


Prep time


Cooking time



This stir-fry recipe with Wakame & Asparagus is easy and quick to make. The seaweed brings wonderful flavour and nutrients to the meal.


  • 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)


  • 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.

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