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Prepare the sauce by mixing together the coconut aminos, lime juice, honey and red pepper flakes. Set sauce aside.
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.
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.
Add another teaspoon of coconut oil. Then add the carrots and mushrooms; stir fry for about 2 minutes.
Next, add in the snow peas and continue stir frying until all of the vegetables are tender.
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.
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.
Serve over brown rice noodles, cauliflower fried rice or short grain brown rice.