| 1.00 | cup | Rice |
| 1.00 | x | Broccoli |
| 2.00 | x | Bell peppers |
| 1.00 | pound | Sugar |
| 1.00 | clove | Garlic |
| 1.00 | x | Ginger |
| 4.00 | table spoon | Soy sauce |
| 2.00 | tea spoon | Corn starch |
| 2.00 | table spoon | Coconut oil |
| 0.25 | tea spoon | Red Chili Flakes |
| 1.00 | cup | Cashews |
1. Rinse and cook the rice
2. Prepare broccoli in small florets, set aside
3. Carve and dice the bell peppers, set aside
4. Cut the peas in half, set aside
5. Peel and mince/grate the garlic and ginger
6. In a bowl add the soy sauce, corn starch and whisk
7. Heat the coconut oil on a skillet, add garlic, ginger and crushed red peppers; cook for 30 seconds
8. Add all the veggies, stir fry until tender/crisp
9. Add the sauce and cashews, stir often