| 17 | 30 | 272 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 2 |
| 1 tbsp | Coconut oil |
| 1/4 small head | Red cabbage (thinly shredded) |
| 1 small | Red onion (thinly sliced) |
| 1 medium | Carrots (julienned ) |
| 1/3 cup | Cauliflower (florets, chopped) |
| 1/3 cup | Broccoli florets (chopped) |
| 1/3 cup whole | Snow peas, raw (or sugar snap peas) |
| 1/3 cup | Bean sprouts |
| 1 clove(s) | Garlic (minced) |
| 1/2 tsp | Hot pepper (chili) flakes |
| 1 tsp minced | Ginger root |
| 1 tbsp | Coconut aminos, Coconut Secret |
| 1 tsp | Fish sauce (optional) |
| 1 tsp | Sesame oil |
| 1/2 whole lime(s) | Lime juice (fresh) |
| 1/2 whole orange(s) | Orange juice |
| 1/4 cup | Cashew nuts, raw (chopped - for serving) |
Stirfry the veggies in a wok over high heat for a few minutes.
Add garlic, chili, ginger and cook a few more minutes.
Add the coconut aminos, fish sauce, sesame oil and citrus at the end. Top with cashews.
| Fruit | 0.2 |
| Meat Alternative | 0.5 |
| Vegetables | 3.2 |
