In a large bowl, blend tapioca, garlic, 1 teaspoon ginger, and 1 teaspoon extra virgin olive oil until tapioca is dissolved. 

Mix in broccoli, snow peas, and green beans, tossing to lightly coat.

Heat remaining oil in a large skillet or wok over medium heat. 

Cook vegetables in oil for 2 minutes, 

stirring constantly to prevent burning. 

Stir in Bragg's Liquid Amino Flavoring and Alkaline water. 

Mix in onion, Himalayan sea salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.