*the directions below are a combination of Maxine's instructions and my observations.
2 small onions, chopped
3 carrots, shredded
1/4 large cabbage chopped
1 bag bean sprouts
2 cloves garlic, minced
1 salt-free, gluten-free veggie bouillon cube
Bragg's Liquid Aminos
Rice Paper (pictured above)
Sesame oil (not the toasted variety)
they cook. I fried up the onions and garlic on medium-low heat because I was using sesame oil (you don't want to heat it too high because of its lower heat tolerance). Then, I added the cabbage, carrots, and the bouillon cube (cube would be optional as I don't always add it). Once the cabbage and carrots have softened, I add the bean sprouts and stir-fry until cooked through. Then, I added some Bragg's (I don't measure, but you want to ensure you add enough to make it taste eggroll-ish. I would guess I add approximately 1/4 cup).
Marinate the fish in the following ingredients for at least 30 minutes
1/4 cup raw honey
1/2 cup tamari (gluten-free ‘soy’ sauce) sauce
1/8 cup purified water
2 tsp. grated fresh ginger root
1-2 clove garlic minced
1/2 tsp. salt
Coat pan with coconut oil, fry fish in sauce (don't let it burn). Cook until done.
I used tapioca starch(flour) instead of arrowroot
I used maple syrup instead of agave (2/3 cup)
I used coconut beverage/drink as the milk alternative
Topped with cacao nibs