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