Gracilaria Algae and Mushroom Stir-Fry

This stir-fry is a great way to get your daily dose of vegetables. The gracilaria algae is a good source of iodine, and the mushrooms are a good source of protein and fiber. The dish is also low in calories and fat.

I first had this dish at a restaurant in San Francisco. I was immediately impressed by the unique flavor and texture of the gracilaria algae. I asked the chef for the recipe, and he was kind enough to share it with me. I've been making this dish ever since, and it's always a hit with my friends and family.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 tablespoon grapeseed oil
• 1/2 pound gracilaria algae, chopped
• 1/2 pound mushrooms, sliced
• 1/2 cup onion, chopped
• 1/2 cup green bell pepper, chopped
• 1/4 cup soy sauce
• 1/4 cup water
• 1 tablespoon cornstarch

Instructions

1. Heat the grapeseed oil in a large skillet over medium heat.
2. Add the gracilaria algae and mushrooms to the skillet and cook until softened, about 5 minutes.
3. Add the onion and green bell pepper to the skillet and cook until softened, about 3 minutes.
4. In a small bowl, whisk together the soy sauce, water, and cornstarch.
5. Add the sauce to the skillet and cook until thickened, about 1 minute.
6. Serve over rice or noodles.

Why It Works

• The gracilaria algae adds a unique flavor and texture to the dish.
• The mushrooms are a good source of protein and fiber.
• The dish is low in calories and fat.