Stir-Not-Fry

Written By Justin Maguire

Sauce:

  • ¼ Olive oil or Sesame Oil

  • 6 cloves of garlic

  • 4 – 5 tablespoons of ginger

  • ½ cup of water

  • ½ cup tamari

  • 1 tbs agave or honey

  • 1 Tbsp. Tahini or ground sesame seeds to thicken

  • Blend until thoroughly blended

Chopped Vegetables can include:

  • Burdock Root

  • Wild Carro

  • Artichoke Roots

  • Salsify

  • Wild Leeks

  • Broccoli Carrots

  • Cauliflower

  • Snow peas

  • Onions

  • Zucchini

  • Bean Sprouts

  • Or any other of your vegetable delights

Chop the vegetables into bite-size pieces and place into a glass casserole dish with a cover. Add the sauce to the vegetables. Toss the vegetables, cover and place into the dehydrator at 145 for an hour and 115 for 2 hours before serving. Stir occasionally. Serve over a bed of sprouted wild rice or shredded zucchini or just as is. Yum!

Justin Maguire
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