Asian Stir-fry Dinner (Salt-free)

I absoltuly love asian inspired meals, anything from the simplicity or sushi to the quiet hear of wasabi seems to always make my tastebuds tingle with delight.

My mother made a delicious stirfry and I was giddy when I found a great tempura recipes from Chef Christina’s website ! I took liberties to try to keep its as gluten-free as possible. Here is my Gluten-free and Salt-Free Asian Dinner! Enjoy!

Yummy Asian Dinner

1 Head of Bok Choy
1 Large Onion
3 Colossal Garlic Cloves
4 Organic Rainbow Carrots
1 lb Bag Broccoli Florets
1 Cup Portabello Mushroom
2 Cups Jasmine Rice
1 Cup Bean Sprouts
1 1/2 Cup Spelt Pastry Flour
1 Tbs. Arrowroot Powder
1/4 Cup Sparkling Water
3 Tbs. Liquid Aminos
1Tbs. Onion Powder
1 Tbs. Garlic Powder
2 tsp. Ginger
First, chop all your Bok Choy in inch pieces, julienne your carrots, mushroom and finely chop your garlic and onions.
Hear Large skillet or Woke til oil sizzles, about 300 degrees Fahrenheit. Toss in your minced veggies to about 5 minutes then add your Bok Choy last. Cook the veggies al dente. They should still have alittle bite to them. Then sprinkle in seasonings and Aminos. If any salt is used, let it be ponk himalaya sea salt. As this is healing to the body. Hit it with alittle lemon juice at the end.
Toast your rice for 10 minutes. Then add water, 3 tsp Olive Oil and a pinch of salt. Steam for about 30-45 minutes on medium. Place veggies on top of the rice and use Aminos liberally as it is also jam-packed with vitamins.


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