Step 1

Heat oil in a large, heavy-bottom wok over medium-high heat, until very hot. To test this, add a drop of water - it’s ready when the water sizzles away immediately.

Step 2

Add the mushrooms and onions. Stir fry for 4-6 minutes, until mushrooms and onions are soft.

Step 3

Add the broccoli, snow peas, and bell peppers. Season lightly with salt and pepper. Stir fry for 5-7 minutes, until vegetables are crisp-tender.

Step 4

Push the vegetables to the sides, making a well in the center. Add the butter to the well and let it melt. Add the minced garlic. Saute without moving for about a minute, until fragrant, then stir into the rest of the vegetables.

Step 5

Add the bone broth and coconut aminos. Stir fry for 1-2 minutes, until sauce is glossy. Adjust salt and pepper to taste, if desired. Serve over cauliflower rice.