2 green onions, thinly sliced (about 3 tablespoons)
2 stalks bok choy, thinly sliced (about 1-1/2 cups)
1/2 red bell pepper, thinly sliced (about 1/2 cup)
3 tablespoons Food Club 100% pure honey
1 tablespoon fresh lime juice
2-1/2 teaspoons sriracha chili sauce
3/4 teaspoon Food Club salt
1/4 teaspoon Food Club ground black pepper
1 pinch ground cloves
Sunflower kernels (optional)
Heat oil in large skillet over medium heat. Add garlic and ginger; cook 1 minute, stirring frequently.
Increase heat to medium-high. Add cole slaw, onions, bok choy and bell pepper; cook 4 to 5 minutes or until vegetables are tender-crisp, stirring occasionally. Remove skillet from heat. Stir in honey, lime juice, sriracha, salt, pepper and cloves. Serve sprinkled with sunflower kernels, if desired.