Like an explosion in my mouth! This healthy version of an Asian stir fry is amazing!!

For the veggies I sautéed carrots, leeks, zucchini, peas, mushroom, bok choy and yellow peppers.

I used cauliflower rice instead of regular. I had to buy the frozen variety because my store didn’t have fresh cauliflower – (imagine that, an anomaly in St. Thomas). Cook this by itself in a separate pan adding only a little bit of salt. Try to get it as dry as possible – giving it more of a rice-like texture.

For the sauce I mixed 1/2 cup amino acids with a tablespoon each of minced garlic and ginger and about 1 tablespoon of honey and agave.

Move the veggies into a bowl and toss in the the sauce. I also added in the raw bean sprouts here (don’t cook these), some finely chopped Thai chili peppers and about 1/4 cup roughly chopped cilantro.

Finally, just spoon some of the rice onto your plate and top with the veggies. Sprinkle with pepper. Eat to you hearts delight!!!