Serves: 6
Total Calories: 40

1 cup dried sea palm
2 cups water
1 tablespoon toasted sesame oil
2 cups broccoli florets and coarsely chopped stems
1 1/2 cups cauliflowerets
1 1/2 cups julienned daikon
2 cups coarsely chopped orange bell peppers
1 1/2 cups coarsely chopped yellow peppers
2 teaspoons umeboshi vinegar
1 tablespoon rice vinegar

1. Soak the sea palm in the water for 5 to 10 minutes, or until it expands and softens. Drain and set aside.

2. Heat a wok over medium heat. Add the oil, sea palm, broccoli, cauliflower, and daikon. Stirring occasionally, sauté the vegetables for 5 minutes or until tender.

3. Add the bell peppers, umeboshi vinegar, and rice vinegar. Turn off the heat, and stir the ingredients together. Adjust the seasonings, if desired.

4. Serve immediately, or refrigerate and serve chilled as a salad.

For a Change . . .
• Try purple cauliflower instead of broccoli.

Nutritional Facts:

Serves: 6
Total Calories: 40
Calories from Fat: 20

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Side Dishes Mix and Match
Carrots with Wild Mushrooms and Basil
Community Supported Agriculture
Moroccan-Style Carrots and Yams
Orange-Scented Yams with Chestnuts
Wild Mushroom Stew with Tomatoes and Capers
Hunting for Mushrooms in the Wild
Green Beans in Garlic Sauce with Cashews
Bok Choy and Mushroom Stir-Fry
Butternut Squash Puree with Sun-Dried Tomatoes and Sage
Mushroom Festival
Lemon-Roasted Beets, Brussles Sprouts, and Yams
Butternut Squash with Indian Spices
Millet with Cilantro and Red Peppers
Racy Rice Pilaf
Roasted Vegetables Bombay
Sea Palm with Red Peppers and Lime
Sea Palm Stir Fry
Spicy Tempeh Strips
Spicy Jamaican Beans
Refried Beans with Tomatillos
Kasha with Leeks and Collards
Pasta with Fresh Garlic and Basil