Ingredients

• 1⁄4 cup arame (seaweed)
• 1 cup leek, sliced thin
• 2 cups zucchini, sliced in thin quarter moons
• 1 Tbs shoyu
• 1⁄4 cup tahini
• sesame oil

Directions

1. place arame in bowl of water to soak 10 min
2. strain arame, set aside
3. in a sauté pan over high heat warm a small amount of oil
4. once oil is hot sauté leeks for 2 min, reduce heat to medium high
5. add zucchini, sauté 5 min
6. add arame sauté 5 min
7. in a separate bowl combine shoyu and tahini, add to sauté, mix thoroughly