1 T oil (sesame or olive)

2 T coconut aminos

1 T raw honey

1/2 inch grated ginger

1 small onion, finely diced

2 cloves garlic

1/4 C sliced shitake mushrooms

1/2 C (1/4 oz dry) Alaria or Nori soaked for 30 minutes and thinly sliced

2 C finely sliced vegetable (organic & local)

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Heat skillet and add oil, coconut aminos, honey & ginger. Simmer 30 seconds, then add onion and garlic. Saute 2 minutes. Next add alaria or nori until well coated. Add enough soak water just to cover and simmer 20 minutes. Next add vegetables and cover until they are bright, crispy yet tender. Yields 4 servings