Low-Sodium Asian Stir-Fry.

Who says Asian food has to be high in sodium, and it's generally unhealthy? Here's an easy recipe if you crave Asian stir-fry, but you don't want all the salt you would ingest if you ate out.

Also, some ingredients are cheaper at specialty stores, such as the soy sauce, sesame oil and bamboo shoots.

Serves 4.

Ingredients
1 tbsp sesame oil
3 tbsp less-sodium soy sauce
2 cloves of garlic
1/3 to 1/2 cup of the following vegetables:
- onions
- bell peppers
- cauliflower
- broccoli
- red cabbage
- yellow zucchini
- green zucchini
- celery
- carrots
- mushrooms
- bamboo shoots
Dry spices to taste:
- paprika
- chilly pepper flakes
- Cayenne pepper

Directions
- Put a wok on the stove and when hot add the sesame oil and soy sauce.
- When the wok and wet ingredients are thoroughly heated, add the dry spices and the veggies.
- Stir continuously until done. (Since veggies lose a lot of their nutrients when cooked, I only stir-fry them until they're a bit tender, and they're  thoroughly coated with the wet and dry  ingredients.)
- Serve with brown rice or a side of seaweed.

Directions for seaweed.
Put the seaweed in boiling water for 1 minute. Strain and serve.