Step 1

Prepare the sauce by mixing together the coconut aminos, lime juice, honey and red pepper flakes. Set sauce aside.

Step 2

Have all your ingredients prepped and within arms reach of the stove. Heat one teaspoon of the coconut oil in a non-toxic 11″ Wok.

Step 3

Add 2 teaspoons of the coconut oil to the wok and heat over medium-high; as soon the oil is hot add the onions and bell pepper and stir fry. Keeping the vegetables moving and stir fry for 1 minute.

Step 4

Add another teaspoon of coconut oil. Then add the carrots and mushrooms; stir fry for about 2 minutes.

Step 5

Next, add in the snow peas and continue stir frying until all of the vegetables are tender.

Step 6

Clear the center of the wok and add minced scallions, garlic and ginger; drizzle with 1 teaspoon toasted sesame oil and cook for up to 1 minute until fragrant.

Step 7

Remove the wok from the heat and stir scallions, garlic and ginger mixture in with the vegetables. Drizzle with the coconut aminos and  lime sauce you set aside.

Step 8

Serve over brown rice noodles, cauliflower fried rice or short grain brown rice.