Ingredients
- 1 tablespoon coconut oil
- 8 mushrooms quartered
- 1 cup snow peas halved
- 1 cup broccoli chopped
- 2 cups bok choy chopped
- 2 medium zucchini sliced
- 1/2 cup green peas
- 3 cups cooked cauliflower rice
- 1/4 cup cashew nuts roasted and salted
- 1/4 cup fresh cilantro leaves
- 1-2 green onions finely sliced
For The Sauce:
- 2 tablespoons fresh ginger grated
- 2 cloves garlic crushed
- 1 tablespoon roasted sesame oil
- 3 tablespoons soy sauce
- 1/4 cup peanut butter
- 1 tablespoon honey
- 1 teaspoon crunchy chili sauce
- 2 tablespoons lime juice
Instructions
- In a skillet over medium-high heat, melt the coconut oil. Add the mushrooms, snow peas, broccoli, bok choy, and zucchini and sauté for 5 minutes. Once the veg is mostly cooked, add in the peas and sauté for another 5 minutes.
- While the veggies sauté, in a bowl, whisk together all of the sauce ingredients. If you find it's too thick, add a drizzle of water. Set aside.
- Pour in the sauce. Stir.
- Serve the stir-fry on top of the cauliflower rice. Garnish with the cashew nuts, cilantro, and green onions.
