Summer Veggies with Garlic and Ginger

Ingredients

½ cup broccoli
½ cup sliced celery
½ cup frozen organic peas
1 clove of minced garlic
½ inch of ginger minced
¼ cup dried porcini mushrooms

Directions

Hydrate mushrooms in ½ cup water for 10 minutes

Sauce Ingredients

1 tbsp Braggs amino acid
1 tsp balsamic vinegar
¼ tsp of sesame oil

Heat sesame oil over medium heat

Sauté garlic and ginger until garlic is golden

Add celery and broccoli, cook for 5 minutes

Add ½ of reserved mushroom water and amino acid, balsamic vinegar

Cook until liquid is halved. 

Add peas and cook for 5 minutes.