INGREDIENTS
2
Carrots, medium
2
stalks Celery
6 cloves
Garlic
1 tsp
Ginger, fresh
1 cup
Peas, frozen petite
1
head Riced cauliflower
1/2 cup
Scallions
1/4 cup
Shallots
2 tbsp
Sriracha sauce
2 tbsp
Unpasteurized soy sauce
1 1/3 tbsp
Olive oil or cold pressed avocado oil, extra virgin
1 tbsp
Sesame seed oil, unrefined