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Ingredients
- 1 tbsp tapioca
- 1 1/2 cloves garlic crushed
- 2 tsp fresh ginger root chopped, divided
- 1 tsp extra virgin olive oil divided
- 1 cup broccoli cut into florets
- 1/2 cup green beans halved
- 1 tsp Bragg's Liquid Aminos Seasoning
- 2 tbsp Alkaline Water
- 1/2 cup onion chopped
Ingredients
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Recipe Notes
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.
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