Before we start cooking “Stir Fry Cochayuyo”, lets get to know what is Cochayuyo!
Stout, hardy and very robust, the Cochayuyo kelp tops the food chain among Chile’s edible native seaweeds.
Though more than 90,000 tons of Cochayuyo are harvested annually, Chileans themselves consume relatively little of the fast-growing sea plant. The vast majority is exported to international markets, which are constantly seeking nutritious products to satisfy health-conscious consumers.
Nutrition: Like other kelp and seaweed products, Chilean Cochayuyo contains high amounts of protein, dietary fiber and minerals, especially iodine. It is also rich in omega 3’s and essential amino acids, and low in fat.
Uses: In Chilean Cuisine, the Cochayuyo stem and holdfast (or hulpe, the part that affixes the plant to rocks or the sea floor) are used in a variety of recipes for salad, ceviche, croquetas and stews. Because of its high protein content, vegetarians sometimes use Cochayuyo as a meat substitute.
Hand full of Cochayuyo (Dried seaweed) soak for 1/2 hrs. wash and drain.
1 pc of young Ginger shredded
5 small tomato
1 green pepper
1 red chilli
1 tbs of sesame oil
1/2 tsp sea salt
1/2 tsp light soy sauce
3 tbs of water
1.Heat sesame oil in non-stick pan, stir fry the shredded ginger with until fragrant.
2. Add all ingredients above and stir fry for 5-8 minutes together with 3 tbs of water,
stir fry constantly till the water and sauce all mix completely.
Serve hot !
source: Cochayuyo (Seaweed)
Copyright 2011 Veganlogy