- 1 tbsp. peanut oil
- 1 leek, cleaned and chopped
- Sea salt
- 1 tbsp. mirin rice wine (optional)
- 2-3 carrots, cut into thin diagonals
- 8 oz. diced shrimp (chicken, beef, pork, tofu)
- 5-6 leaves bok choy chopped (or other leafy green)
- 3-4 garlic cloves, peeled and minced
- ¾ cup stock (or water)
- 1 tbsp. toasted sesame oil
- 1 tbsp. brown rice vinegar
- ¼ cup shoyu or tamari
- 1-2 tsp. hot pepper flakes
- 1 tbsp. kuzu root starch (can use arrowroot)
- Scallions, minced
Saute leek in a frying pan with peanut oil and a pinch of sea salt. Add carrots and mirin, and cover 1-2 minutes. Add shrimp and cook 1-2 minutes. Add greens and toss all ingredients together. In a mixing cup, combine garlic,, stock, sesame oil, shoyu, rice vinegar, hot pepper flakes and kuzu and add to the frying pan. Cook 2-3 minutes. Garnish with fresh scallions.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
