Vegetarian Stir-Fried Millet

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Cookie and Kate


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1 cup millet, rinsed

3 cups water

1 teaspoon sea salt

3 carrots, sliced into ribbons with a vegetable peeler

Handful of asparagus, tough ends snapped off and sliced into 2-inch pieces

1 tablespoon or more of organic peanut oil or vegetable oil

1 tablespoon toasted sesame oil

2 eggs, beaten

1/2 inch fresh ginger, skin removed and finely chopped or grated through a Microplane

2 cloves garlic, minced or pressed

1/2 cup or more sliced green onions

1 tablespoon shoyu sauce*

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