Heat a separate large rimmed skillet (or pot) over medium heat. Once hot, add sesame oil (or water) and green beans. Season with one-third of the coconut aminos (1 Tbsp or 15 ml as original recipe is written) and toss to combine. Cover with lid (to steam) and cook for a total of 4 minutes, stirring occasionally.
Add bell pepper, green onion, cabbage, and remaining two thirds of the coconut aminos (2 Tbsp or 30 ml as original recipe is written) and stir to combine. Sauté for 3-4 minutes or until just tender. Then add cashews and cauliflower rice and stir to combine. (Alternatively, serve stir-fry over cauliflower rice and don't add to the vegetables at this time.)
*Recipe adapted from my Almond Butter Tofu Stir-Fry.
*Nutrition information is a rough estimate calculated without additional toppings / garnishes, and is calculated with oil instead of water.