½ cup arame
1 tablespoon tamari or coconut aminos
1 teaspoon mirin
1 teaspoon sesame oil
2 shallots, diced
2 cups button mushrooms, thinly sliced
1 carrot, sliced into matchstick-shape pieces
3 stalks broccoli, florets and stems diced
2 tablespoons sunflower seeds, lightly toasted
Rinse arame well and set aside. It will soften in a few minutes without soaking. Place arame in a small saucepan with enough water to cover halfway. Bring to a boil, cover, and cook over low heat for 15 minutes. Season lightly with tamari and mirin and cook until all the liquid has been absorbed.
Heat the oil in a skillet over medium heat. Add the shallots and cook, stirring until translucent-about 5 minutes. Add the mushrooms and cook, stirring until wilted. Add the carrots and cook, stirring for 1-2 minutes. Finally, stir in broccoli and season lightly with tamari or shoyu. Cover and cook over low heat until broccoli is bright green, crispy, and tender-about 4 minutes. Stir in arame and sunflower seeds. Transfer to bowl and serve warm.