Spicy Kelp and Pepper Fusion: A Flavorful Sea Vegetable Delight Ingredients: - 1 cup dried kelp (wakame or kombu) - 1 medium red bell pepper, finely chopped - 1 medium yellow bell pepper, finely chopped - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 small onion, finely chopped - 1 teaspoon fresh ginger, minced - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 teaspoon red chili flakes (or to taste) - 1 tablespoon sesame seeds - 2 green onions, sliced for garnish - Salt and pepper to taste Instructions: 1. Rinse the dried kelp under cold water to remove any excess salt or impurities. Soak it in water for about 20-30 minutes until it becomes tender. Drain and chop into bite-sized pieces. 2. In a large skillet or wok, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until it becomes translucent. 3. Stir in the minced garlic and ginger. Cook for an additional minute until fragrant. 4. Add the red and yellow bell peppers to the skillet and cook for about 5-6 minutes, until they start to soften. 5. Stir in the soaked and chopped kelp, soy sauce, rice vinegar, sesame oil, and red chili flakes. Mix well and cook for another 5 minutes, allowing the flavors to meld. 6. Season with salt and pepper to taste. Remove from heat and sprinkle with sesame seeds and sliced green onions. 7. Serve warm as a side dish or over a bed of rice or quinoa for a complete meal. Nutrition Value (Per Serving, serves 4): - Calories: 120 - Protein: 4g - Carbohydrates: 15g - Dietary Fiber: 3g - Sugars: 3g - Total Fat: 6g - Saturated Fat: 1g - Sodium: 600mg - Vitamin A: 30% DV - Vitamin C: 100% DV - Calcium: 10% DV - Iron: 15% DV This recipe combines the unique flavor of kelp with the sweetness of bell peppers, creating a nutritious and delicious dish that is perfect for any meal!