This is a fun flavor-packed meal that comes together quickly once you hit go! With all stir fry type meals, it's very important to have everything lined up and ready before the first item goes in the pan. This makes for smooth quickly and nothing burning while you have to mince something you forgot at the last minute.
Toast the cauliflower rice in a large skillet with 1 teas cooking fat until cooked through and starting to lightly brown on all sides.
Preheat a large skillet or wok. Add the cooking fat and allow to heat through and swirl to coat pan.
Toss in the veggies based on desired doneness. I tossed in the bok choy, mushrooms and onions first. Cook and stir until tender. Add in the ribbon veggies, the zucchini and carrot. Stir and cook just a minute.
Whisk the ginger, salt and pepper in a small bowl with the coconut aminos and 1 teas of rendered cooking fat. Pour into the wok and toss to coat everything. Set aside.
Meanwhile, preheat a separate pan with remaining tablespoon of cooking fat. Sprinkle the tuna with salt and pepper and roll in the sesame seeds on all sides.
Working quickly, quickly sear the tuna on all sides 30 seconds to a minute for a perfectly rare tuna steak.Remove from heat and allow to rest for 3 to 5 minutes before slicing.
To make the mayo
Whisk the mayo, chipotle peppers, lime juice, zest, ginger and salt and pepper in a bowl.
Assemble the Power Bowls
Arrange the bowls, or have a build your own station with piles of cauliflower rice topped with veggies and strips of the tuna steaks.
Garnish with slices of avocado, habanero peppers, radishes, scallions, and a drizzle of the mayo.
See my notes above on the importance of prepping all of the veggies ahead of time. Stir Frys work best when you have everything ready to go when the skillet gets hot.