Carrots with Arame (or Hijiki)

Nom nom nom, seaweed. I've been sick for the last week (thanks, Landon) and have been self-medicating with lots of tea and with this salad. My theory was that the ginger would clear up my sinuses while all the good stuff that collects in seaweed would boost my immune system. (Fun sidenote: I just heard a story on "immune boosters" on NPR where they argued that if you want to feel better sooner you should skip all that vitamin C and whatnot, because runny noses and fevers are your body's way of killing an illness. When you feel sick, it's because your immune system is working great; if you want to feel better you should cross your fingers for a weaker immune system. Thoughts?) Either way, it tastes great and I've made it three times since Monday. In fact, I just ate it for lunch.

The recipe is from Deborah Madison's excellent Vegetarian Cooking for Everyone.

Servings: 2 to 4
Total Time: five to ten minutes in the pan, plus however long it takes you to shred the carrots.

Carrots with Arame (or Hijiki)
2 cups dried arame or hijiki
2 tablespoons toasted sesame oil
2 tablespoons slivered ginger
3 big carrots, julienned
salt
soy sauce
toasted sesame seeds (optional)

Cover the arame with cold water and soak for five minutes. Meanwhile, heat the oil in a medium skillet over high heat. Add the ginger and carrots and stirfry until the carrots begin to color around the edges, about 2 minutes. Add the seaweed and cook 5 minutes more, tossing frequently. Add 1 tablespoon soy sauce and let it cook off. Taste and season with salt and/or soy sauce. Garnish with toasted sesame seeds.